The crisp of the chip that melts as soon as it hits your mouth, the taste of the olive oil, and the slick of salt on the tongue... For a moment you might think you are eating potato chips. But I'm talking about kale chips. These are seriously addicting and healthy (bonus!) snacks. 

Over the past week I baked a whopping total of 10 bunches worth of kale chips (they do shrink once it is baked.) I even made them for Leif's kids, Dakota & Koll, and they scarfed them up in seconds! Which is great because kale chips are best served out of the oven since they loose their crunch after a while. Dakota who claimed she doesn't like leafy greens, even asked for more! They inspired me to share this wonderful snack recipe. 

***The secret to making it perfectly crunchy is making sure it is bone DRY. I wash them immediately when I get home from the grocery store, dry, then lay them in paper towel before putting it in the refrigerator.


Kale Chips
makes 2 servings

You'll Need:
• 1 lb (2 bunches) kale, washed, stemmed, and thoroughly dried
• 3-4 Tbsp olive oil
• cumin, paprika, salt, cayenne pepper 
(about 1/2 tsp of each, depending on your preference) 

How to make it:
1. Turn over to low broil, and line a couple of baking sheets with parchment paper
         [Side note: if you use aluminum foil to bake, DON'T!] 
 "A new study published in the International Journal of Electrochemical Science has discovered that cooking with aluminium increases the risk of developing Osteoporosis and Alzheimer’s Disease."
 2.  In a medium bowl, mix the spices, salt, and oil. You want each piece to be glistening so that oil is covering most the kale leaves and that the seasoning is not at the bottom of the bowl. You can also taste a piece at this point. It shouldn't be too salty, because the taste will condense in the final chip. Add more seasonings if you like (I love to pile on the cumin & cayenne!)

3. Spread the leaves in a single layer on two baking sheets for optimum crispiness. 
 Bake 8-12 minutes (one sheet at a time) or until the tips of leaves are slightly crispy -the center will still be a little soft. But make sure you keep an eye the first time you bake them because everyone's oven is different. Put your timer on 8 minutes and bake longer if needed. I had to experiment a few times to get timing right.

Enjoy.. once you go kale you'll never go ail!  

Nutritional Fun Fact: It is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.
 

  

The crisp of the chip that melts as soon as it hits your mouth, the taste of the olive oil, and the slick of salt on the tongue... For a moment you might think you are eating potato chips. But I'm talking about kale chips. These are seriously addicting and healthy (bonus!) snacks. 

Over the past week I baked a whopping total of 10 bunches worth of kale chips (they do shrink once it is baked.) I even made them for Leif's kids, Dakota & Koll, and they scarfed them up in seconds! Which is great because kale chips are best served out of the oven since they loose their crunch after a while. Dakota who claimed she doesn't like leafy greens, even asked for more! They inspired me to share this wonderful snack recipe. 

***The secret to making it perfectly crunchy is making sure it is bone DRY. I wash them immediately when I get home from the grocery store, dry, then lay them in paper towel before putting it in the refrigerator.


Kale Chips
makes 2 servings

You'll Need:
• 1 lb (2 bunches) kale, washed, stemmed, and thoroughly dried
• 3-4 Tbsp olive oil
• cumin, paprika, salt, cayenne pepper 
(about 1/2 tsp of each, depending on your preference) 

How to make it:
1. Turn over to low broil, and line a couple of baking sheets with parchment paper
         [Side note: if you use aluminum foil to bake, DON'T!] 
 "A new study published in the International Journal of Electrochemical Science has discovered that cooking with aluminium increases the risk of developing Osteoporosis and Alzheimer’s Disease."
 2.  In a medium bowl, mix the spices, salt, and oil. You want each piece to be glistening so that oil is covering most the kale leaves and that the seasoning is not at the bottom of the bowl. You can also taste a piece at this point. It shouldn't be too salty, because the taste will condense in the final chip. Add more seasonings if you like (I love to pile on the cumin & cayenne!)

3. Spread the leaves in a single layer on two baking sheets for optimum crispiness. 
 Bake 8-12 minutes (one sheet at a time) or until the tips of leaves are slightly crispy -the center will still be a little soft. But make sure you keep an eye the first time you bake them because everyone's oven is different. Put your timer on 8 minutes and bake longer if needed. I had to experiment a few times to get timing right.

Enjoy.. once you go kale you'll never go ail!  

Nutritional Fun Fact: It is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.
 

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