How to prepare Kale ChipsBy
My new favorite food!
I love potato chips but they are not healthy and they give me a tummy ache. I have found a wonderful substitute, kale chips!
Many people have been asking me how to make kale chips. Here goes:
The Best Kale Chips Ever!
1. Start with fresh kale (actually wilted, limp kale works just as well). I like the red kale the best but I’m not sure why they call it red, it looks purple to me.
3. Cut the kale in to bigger than bite size pieces. (It shrinks when it cooks)
4. Dry any excess moisture from kale (use a towel or salad spinner).
Place the kale in to a ziplock bag or plastic Rubbermaid type container (which is what I’m doing now because it’s easier to re-use the container than the bag). Put kale directly on cookie sheet.
5. Add grape-seed oil, garlic, cayenne pepper, sesame seeds, salt and pepper. (Olive oil will also work but I heard grape-seed is better for you when heated. You can add any spices you like.) Stir kale, spices and oil together on cookie sheet.
Seal the bag or container and shake really well to get oil and spices evenly coated on the kale.
Turn broiler on low. Updated: Preheat oven to 300°F. Put cookie sheet on middle or upper rack. Set timer and check kale in 10 minutes, stir, then check every 5 minutes until chips are almost crispy. Gently stir kale around on cookie sheet each time you check, try to keep kale in a single layer on the sheet. Kale chips are tricky and can turn on you fast* (ie. burn to smithereens).
7. When kale chips are almost crispy but still a tiny bit un-cooked turn off the oven, keep oven door closed and let them sit for awhile to finish dehydrating.
8. Remove crispy kale chips from the oven. Eat and enjoy! Please come back, leave a comment and tell me how your kale chips came out.
*Kale chips burn easily and quickly. It’s important to watch as they cook and check them often. They taste horrible when burned.
PS. Kale is good for poop. Keeps you regular.
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