Kale Crisps

If you don't like vegetables, it is because you are making them wrong...

Kale Crisps

I don’t use the term “crisps” here lightly.  These actually rival the crunch and taste of the traditional potato crisps, but dominate in terms of nutrition.  I knew these were a winner when my husband started monitoring me in the kitchen to ensure I didn’t sneak too many before plating – he wanted his full portion!

Prep time: 5 min (plus at least an hour drying time)

Cook time: 12 min

Ingredient/Tools:

2 baking sheets

1 bunch of Kale

1 ½ tbsp olive oil

Garlic salt to taste (approx ¼ tsp)

 Directions:

1.    Process kale: break into smaller chunks, remove thick portions of veins, and wash well

2.    Dry thoroughly – you can spread kale out over paper towel, air dry for an hour or more, or pat dry.  This step is important as wet kale won’t produce the desired crisping effect in the oven.

3.    Place kale in a large Tupperware container or bag.  Add the olive oil and garlic salt (don’t overdo the garlic salt; you can always add more at the end).  Shake, shake, shake!

4.    Lay the kale flat on the baking sheets.  Try not to overlap

5.    Place kale in an oven preheated to 190°C/ 380°F/gas mark 5

6.    Turn kale over after 6 minutes, and put back in for another 6 minutes.  They are done when they are crispy

7.    Enjoy!