The Perfect Kale Chip, 3 ways.

27
Mar

The Perfect Kale Chip, 3 ways.

The Perfect Kale Chips. X3

DO YOUR KALE CHIPS OFTEN COME OUT SOGGY OR BURNT? IN THIS RECIPE I HAVE PERFECTED THE COOKING TECHNIQUE TO GET CRUNCHY AND FULL OF FLAVOR KALE CHIP EVERY TIME. FEEL FREE TO GET CREATIVE WITH YOUR SEASONINGS (FOCUS ON DRY SEASONINGS AS WET SEASONINGS CAN MAKE THE KALE SOGGY) AND SEE WHAT FLAVORS YOU COME TO LOVE!

 

Salt & Pepper  

2 generous handfuls chopped and ready to eat Kale

¾ tbsp extra virgin olive oil

Salt for taste

Pepper for taste

Korean Spice

2 generous handfuls chopped and ready to eat Kale

¾ tbsp extra virgin olive oil

½ tsp korean red pepper powder

Sprinkle of salt

Ragin’ Cajun

2 generous handfuls chopped and ready to eat Kale

¾ tbsp extra virgin olive oil

1 tbsp Best Stop Cajun Seasoning (or any dry cajun seasoning)

 

Instructions

  1. PREHEAT OVEN TO 300 DEGREES. LINE BAKING PAN WITH WAX PAPER.

  2. IN LARGE MIXING BOWL ADD KALE AND PAT DRY WITH PAPER TOWEL. TRY AND GET AS MUCH MOISTURE OFF THE KALE AS POSSIBLE.

  3. ADD EXTRA VIRGIN OLIVE OIL AND FOLD UNTIL KALE IS FULLY COATED.

  4. SPRINKLE ON SEASONINGS OF CHOICE AND MIX UNTIL EVENLY COATED.

  5. SPREAD KALE ON BAKING SHEET INTO A SINGLE LAYER. DO NOT OVER CROWD THE KALE!

  6. BAKE FOR 10 MINUTES, ROTATE KALE. BAKE FOR AN ADDITIONAL 10-12 MINUTES.

  7. COOL ON BAKING SHEET FOR 2-3 MINUTES.

  8. ENJOY!

Note.

EACH RECIPE IS FOR 1 BAKING SHEET (2 SERVINGS). FOR BEST RESULTS KALE MUST BE IN SINGLE LAYER DURING BAKING.

Servings: 2

Calories: 79

Fat: 5.6 g

Carbohydrates: 6.8 g

Fiber: 1.5 g

Protein: 2.2 g