Kale isn’t a green that I have spent much time on so I was pumped to find it in my Door to Door Organics box this week. I have seen so many bloggers make these crispy and healthy kale chips and I couldn’t wait to try them too. Truly, they are as good as everyone says! You can play around with the seasonings and make them your own and they are super easy.
I don’t usually put nutrition facts on my posts but one cup has a little over 30 calories, 5 grams of fiber, and packed full of vitamins B6, A, C and K and is a good source of calcium and magnesium. Can you say nutritional powerhouse? On top of it all, it tastes delicious even before cooked. I can tell my kale kick has started!
After I ate my fair share of these addictive chips I decided to throw some into a bowl of whole-wheat cous cous with some grape tomatoes, olive oil, balsamic vinegar, black pepper and Parmesan cheese and it made the perfect dinner!
Roasted Kale Chips
4-6 cups kale, cut into 1-inch pieces with the rib removed
1-2 Tbs. olive oil
1/2-1 tsp. kosher salt
Other seasonings as desired (see note below)
Preheat oven to 350 degrees. Wash kale and dry thoroughly. Place leaves in a large bowl and add the olive oil, 1 tablespoon at a time. Adding too much olive oil will result in soggy kale chips.
Arrange kale leaves in a single layer on a baking sheet and cook in the preheated oven for 10-12 minutes until they are crispy. They’ll burn easily so watch carefully and toss once during cooking to ensure even cooking.
Once removed from the oven, add salt and other seasonings as desired. Read: don’t add salt before they bake. The salt allows moisture to be released causing less-than crispy kale!
Cassie's Notes: spice these up a little by adding your favorite spices. I added some Cajun seasoning to mine and they were awesome. Cajun seasoning; cayenne pepper; ginger and sesame seeds; dried herbs and spices like rosemary, basil, thyme, sage, etc.
Adapted from Steamy Kitchen