Kale Chips
total prep110 calories/serving
Not a fan of kale? These crispy baked kale
chips will convert you! For the best result,
Ingredients
- 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
Directions
- 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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