So after making kale lasagna this week, we ended up with way more kale than we needed. I think we bought quadruple what the recipe called for and I used half of it in the lasagna.
Recently I’d seen recipes for something called “kale chips”. There are plenty of examples if you google it. All of the recipes claim them to be very, very good.
Tonight, I put that claim to the test. The process:
- Clean and dry the kale. I used my salad spinner to dry it.
- Take out the ribs of the kale and tear it into pieces (2” is generally recommended)
- Coat with olive oil and spices. I used my olive oil cooking spray because it was easier to coat the pieces. It’s probably tastier with real olive oil. I sprinkled salt and paprika on the pieces. I also read about people using seasoning salt, parmesan cheese, red pepper flakes… etc.
- Spread in a thin layer on a baking sheet.
- Bake in a 350 degree oven. I read from anywhere from 10 to 20 minutes. I kept pulling it out to check on the crispiness because the kale should get crispy. I think my layer was too thick because some pieces were done way before others and I had to pull them out early.
- Eat away!
I found that the kale should be crispy, if you tried to eat it before it was crispy it was somewhat difficult to chew. The saltiness was nice if you are a person that likes salty snacks. You don’t really get too much of the kale bitterness after it’s baked.
I baked up an entire head of kale which was too much for two people in one night. We’ll see if it keeps until tomorrow!