Kale Chips
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Kale Chips are a great way to get more kale into your diet. I especially like this recipe if I need to use up a bunch of kale — like when I get two bunches from my CSA – because it uses up a whole bunch pretty quickly. Kale chips are crunchy and strangely additive once you have had them a couple times. I reach for these when I am craving a salty and crunchy snack. I have several variations of the kale chip recipe. The first recipe has a salt and vinegar flavor. I have also include 2 variations — one spicy and one garlic — that are also very tasty. Kale is very nutritious and a top superfood to fight cancer. For more information about kale go here.
Kale Chips
Ingredients
- 1 bunch Kale
- 2 tablespoons extra virgin olive oil
- ½ lemon, squeezed
- kosher salt
Preheat oven to 200 degrees. Wash kale and dry thoroughly and dry with paper towels or a tea towel. Toss the kale with the olive oil and lemon juice and place on a baking sheet. Sprinkle with kosher salt. Check after 30 minutes and toss kale as necessary. Cook about 30 more minutes. Watch kale in the last 5-10 minutes carefully as it can burn easily.
- 1 bunch Kale
- 2 tablespoons extra virgin olive oil
- 2 teaspoons hot sauce (I used sriracha hot sauce)
- Kosher salt
- 1 bunch Kale
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic thinly sliced
- Kosher salt
how long do they keep when you do them in the oven?
many people i know use dehydrators for the kale chips and store them for a long time
I store them in an airtight jar for no longer than 4 or 5 days. They usually don’t last that long
. I’m sure you could use a dehydrator, but I’ve never done them that way so I couldn’t vouch for how they come out. Let me know if you try them in the dehydrator how they come out.