Friday, April 26, 2013

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Kale Chips

Kale Chips

Provided by:  
 total  prep110 calories/serving 
Not a fan of kale? These crispy baked kale 
chips will convert you! For the best result,
don’t overcrowd the pans.


  • 1 large bunch kale, tough stems removed, 
  •    leaves torn into pieces (about 16 cups; see Note)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt


  • 1. Position racks in upper third and 
  •      center of oven; preheat to 400°F.
  • 2. If kale is wet, very thoroughly pat
  • dry with a clean kitchen towel; transfer
  • to a large bowl. Drizzle the kale with oil
  • and sprinkle with salt. Using your hands,
  • massage the oil and salt onto the kale
  • leaves to evenly coat. Fill 2 large rimmed
  • baking sheets with a layer of kale, 
  • making sure the leaves don’t overlap. 
  • (If the kale won’t all fit, 
  • make the chips in batches.)
  • 3. Bake until most leaves are crisp,
  • switching the pans back to front and top 
  • to bottom halfway through, 8 to 12 minutes 
  • total. (If baking a batch on just one sheet,
  • start checking after 8 minutes to
  • prevent burning.)
  • Note: Choose organic kale when
  • possible. Nonorganic can have high
  • pesticide residue.
  • To Make Ahead: Store in an airtight 
  • container at room temperature for up to 2 days.

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