Hi everyone,
Today I have a healthy snack recipe for you :)
I first saw kale chips from SHAPE magazine. Back then I thought how could these green-colored chips beat crispy potato chips?? Besides, why would I need to spend time making them when it was much easier just tearing open a bag of potato chips....oh yea I actually ate the whole bag too!!
Until I started paying more attention in what I put into my body and I wanted to munch on something salty , crispy but potato chips are out of my list. So, the picture of that Kale chips came to my head ;)
Here's benefit of Kale
It took couple times to perfect this yummy snack. Thank you to nomnom paleo and Steamy Kitchen :)
Here're top secrets :
1. Kale leaves must be COMPLETELY DRY and all leaves should be in the same size.
2. Bake at 350 F
3. Bake the chips at 10-12 minutes.You don't want to overbake them or they get bitter.
4. Season with salt AFTER the chips are done
Ingredients
1 lbs. Kale
1-2 tbsp. olive oil
Sea salt
Thats all :)
How to make :
1. Preheat the oven to 350 F.
2. Remove the leaves from the stem and wash them thoroughly.Make sure there's no dirt or sand left. You want a crispness from the chips, not sand :)
3. Then use a salad spinner, spin small batch of the leaves dry.Kaylie wanted to be my sous chef ;)
*If the leaves aren't really dry, lay them out on baking sheet and gently pat them with kitchen towel.*
4. Use your hand toss the dry leaves with olive oil evenly. Then line a baking sheet with parchment paper. Lay some of the leaves in single layer. The leaves should be all flat or they won't be crispy.
5. Bake them in the preheated over. Set your timer 10-12 minutes. After 12 minutes, the chips should be done.
6. Season with sea salt.
1 lb. kale yields about 4 trays but me and the kids couldn't stop eating them lol. Yea, they are addictive!!! I ended up have just enough for my hubby to try when he got home.
My kids and hubby love them.Me?? I could eat all 4 trays in 1 sitting. So, if you crave for something crispy & salty, give these kale chips a try.
Ann
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