New Snack to Try: Kale Chips
I'm definitely trying this!
Most kale that you get in the grocery store is very woody and stiff, but because ours was homegrown it was a bit softer, which meant that we treated it a little differently in this recipe. If you are using kale from the store, strip the leaves from their stems (so that you have half of a leaf), as the stems can be extremely tough. Don't worry about it on any very small pieces, though. Either way, making chips was a delicious way to eat some extremely healthy vegetables, all while curbing those pesky salt and oil cravings. Even easier and healthier than vegetable chips!
Kale chips
3 or 4 large kale leaves with the stems removed2 tbsp red wine vinegar1 tbsp olive oilA few pinches of salt
1. Preheat the oven to 350°F.
2. Whisk together the vinegar, oil, and salt and toss with the kale.
3. Place in a single layer on a cookie sheet. Bake for 10-15 minutes, flipping the kale halfway through. Do not overcook or it will be bitter.
Difficulty: very easy
From 28 Cooks
Related posts:Try a new vegetable: peacock kale
Soup of the week: kale
Most kale that you get in the grocery store is very woody and stiff, but because ours was homegrown it was a bit softer, which meant that we treated it a little differently in this recipe. If you are using kale from the store, strip the leaves from their stems (so that you have half of a leaf), as the stems can be extremely tough. Don't worry about it on any very small pieces, though. Either way, making chips was a delicious way to eat some extremely healthy vegetables, all while curbing those pesky salt and oil cravings. Even easier and healthier than vegetable chips!
Kale chips
3 or 4 large kale leaves with the stems removed2 tbsp red wine vinegar1 tbsp olive oilA few pinches of salt
1. Preheat the oven to 350°F.
2. Whisk together the vinegar, oil, and salt and toss with the kale.
3. Place in a single layer on a cookie sheet. Bake for 10-15 minutes, flipping the kale halfway through. Do not overcook or it will be bitter.
Difficulty: very easy
From 28 Cooks
Related posts:Try a new vegetable: peacock kale
Soup of the week: kale
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