Make Your Own Kale Chips!

 by Ann McCulloh

It’s easy, yummy, low-carb and there’s no foil-lined bag to throw away.

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Kale is prolific, cold-hardy and very ornamental.

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It’s so full of nutrients that it’s consistently included in lists of the Top Ten most nutritious foods.  Crispy kale chips are a revelation – a delicately crunchy treat that have replaced potato chips in my almost-paleo diet.

Crispy Kale Chips Recipe:

Take 1 bunch of curly kale greens. Wash and dry very thoroughly. Preheat oven to 400 degrees. Tear kale leaves from the midrib,

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rub gently all over with olive oil and then sprinkle lightly with kosher salt.

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It’s easy to overdo the salt, so just a touch-you can add more later. Adding fresh garlic to the oil, or a grind of fresh black pepper are fun and easy variations. Spread the pieces loosely on a foil-lined cookie sheet and toast for 10-12 minutes in the oven.  It’s best to use several cookie sheets to avoid crowding the chips. Leaves will get crisp and just browned at tips.

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 You may need to remove the most-browned ones from the edges, and put the pan back in the over for another minute to crisp the ones in the middle of the pan.

I chop the leftover center ribs, and add them to my next stir fry or batch of sautéed greens. You can even freeze them if you aren’t using them right away.

2 thoughts on “Make Your Own Kale Chips!

  1. you can also add the kale rib to a stockpot of vegetables to keep to make soup. You can add any vegetable discard to the stock. Onion out skins – in they go. Carrot tops? in they go. You get the idea.

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