This is a healthy snack and because of the baked, crispy texture these greens are great to munch on.
One of the things that I am learning to enjoy most about food is that it is quite delicious in it’s most authentic, organic form. I love to pair foods together, but without manipulating their true taste. This is of course a skill but just taking kale and baking it a certain way, is delicious and healthy.
Baked Kale Chips
You Will Need:
- One bunch of kale
- Olive Oil
- Optional: Nutritional Yeast
Preheat the oven to 350.
Start by washing the kale, then chop into bite-size pieces. Spin the kale in a salad spinner until dry. It’s important to spin because the kale will steam (due to moisture) instead of crisp. You can even blot dry the kale with a paper towel after the spin.
Drop the kale on a baking sheet and drizzle with olive oil.
Bake the kale in the oven for approximately 10-15 minutes. After about 12 minutes take a peek to see how crispy the kale has gotten. The kale should be crackly and dry, snapping like a chip (not soft). Keep an eye on the leaves so that they stay green and don’t turn brown.
Once done, serve on a dish and sprinkle with salt. As you can see in the photo I added nutritional yeast over the kale chips (similar cheese-like replacement for vegetarians/vegans). Recently, I also baked red chard and it had a similar taste!