A while ago a friend told me about kale chips, but since I almost never buy kale I hadn’t tried the really cool method of putting kale in the oven and roasting it until it’s crispy like chips. Guy Fieri has a simple recipe(listed below) that uses lemon, though on my first try I used Melissa d’Arabian’s recipe. The salt was the tricky part for me as I over-salted so I would suggest that you use less than you think you need or even wait until after to add salt.
2 bunches fresh kale, stemmed, torn into bite-size pieces
Extra-virgin olive oil
Flaky sea salt
Crushed red pepper flakes
Preheat the oven to 350 degrees F.
Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren’t stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.
Recipe courtesy Food Network
Posted by She Cleans