It doesn't really make a lot of sense to turn the oven on at the end of August, but a craving is a craving I guess!
In the grocery store I walked by a big beautiful head of kale and was immediately filled with inspiration. It's been ages since I'd made kale chips! Why is that again? I love kale chips!
I looked it up (the handy part of having the blog) and it was last July. So apparently they really are a summer thing!
Kale chips are one of those things that seem difficult to make but once you've done it once or twice are seriously easy. Like whip together for a tv snack kind of easy! They're also one of those things that doesn't really sound or look like they should be as tasty as they are. But they're worth the gamble>
Salt to taste
You'll notice there are no measurements in this recipe. That's because it's really at your discretion and depends on how much you make.
Wash and dry the kale leaves thoroughly. Remove large pieces of stem as they don't get crispy and will ruin the light and flaky kale chips. Spread the kale out on a cookie sheet lined with parchment paper. Make sure they're not overlapping. They can touch just not cover.
Spray with a light coating of olive oil. If you don't have olive oil in a spray bottle you could probably brush lightly.
Sprinkle the kale with whatever topping you want. This batch was nutritional yeast and salt. If you've never tried nutritional yeast then let me be the first to say, yes, I know it sounds disgusting. But it tastes great on kale chips, pasta, salads, or popcorn. It has a cheesy/nutty taste and people who don't eat dairy (vegans or dairy-free folks like myself) use it as a cheesy substitute. How much you put on really depends on what you like. I used about a tbsp for this batch.
Once your kale is prepared bake at 250 for 25-35 minutes turning once. When you turn them give another super light spray on the other side with a light sprinkle of toppings.
Keep an eye on them after you turn them. They will get very light and crispy but you don't want them to burn. You can usually assess how much time you'll need based on how light and flaky they are after you turn them.
These are done when they're super light and have no soggy bits. Allow to cool and just try to stay out of them :P
So what other toppings to use?
- Cajun spice and nutritional yeast
- Celery salt
- Seasoning salt
- Curry and nutritional yeast
Have you ever made kale chips?
What type of seasoning do you use?
What type of seasoning would you like to try?