Did you know you can transform kale into a salty, crunchy chip imposter? It’s true, and the ensuing addiction is pretty darn healthy.
Here’s how:
Preheat oven to 350 degrees. Separate one head of kale into leaves and remove tough stems. Wash and DRY thoroughly – extra moisture will inhibit crisping. Break into small pieces, toss with olive oil and sea salt, and spread in a baking sheet. Bake for 15-30 minutes depending on your taste for char.
Some variations: dust with cumin and curry powder for an Indian bent, or with a bit of vinegar for salt-and-vinegar fans.
These New York Naturals Vegan Kale Chips are a slightly less healthy version I’m itching to pick up next time I’m in New York. Available online or at LifeThyme, Westerly, and Perlandra, and discovered via NYMag.
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These are fabulous!
These sound great!!! I’ll have to try out this recipe