Kale Chips

I have been hearing about kale chips for some time now, but never got around to making them until now. I never thought I would get a delicious treat out of these green veggies, but boy was I surprised! They were crispy, but very delicate, almost to the point of being crumbly. They had a nice salty flavor, but you don't have to use just salt. I think I am going to try garlic and parmesan or possibly a little soy sauce for an Asian flavor next time. Variety is key for me. I will also tell you that they are extremely addictive and just like potato chips... you can't eat just one, at least I can't! I did learn not to sprinkle too much sea salt on the chips because the cooking process gives them a salt like taste as they get crispy so go easy on any spices or flavorings you decide to use.

These kale chips are wonderful for movie night! My husband and I enjoyed these yummy snacks but my son and dog definitely wanted a piece of the action too! My son was more interested in crumbling these chips between his fingers, while my dog just wants to eat EVERYTHING! For a night of entertainment, these were easy and yummy to make!

Separate the kale leaves from the thick stem. Then tear the kale into pieces or cut them with a knife. I used my fingers. No need to make the leaves pretty. Wash the leaves in water and let them air dry or you can use a salad spinner to dry them faster. 

Spray the kale with olive oil cooking spray and massage the leaves so that the olive oil is distributed evenly. Then spread the leaves on a parchment lined cookie sheet in a single layer and sprinkle with salt.

Bake at 350 degrees for about 10 to 15 min turning the leaves halfway through. Cook until the edges start to get a light brown color, but don't burn them. Burnt chips do not taste very good. Then enjoy these delicious crispy veggie chips!

Kale Chips

4 1/2 cups or 11 oz kale, after leaves are removed from stems (9 Greens)
Olive oil cooking spray or 1 tbsp olive oil (3 Healthy Fats)
1/4 tsp sea salt or your favorite seasonings (1 Condiment)

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Remove the center stem from the leaves and discard. Tear the leaves into 2 to 3 inch pieces. Wash the leaves thoroughly and let dry. 

In a large bowl add kale and spray lightly with olive oil cooking spray or drizzle with olive oil. Massage the oil into the kale to distribute evenly. Place the kale on the prepared cookie sheet in single layers. Sprinkle with salt.

Bake until the edges are brown but not burnt, 10 to 15 min, turning halfway through. Watch closely so they don't burn! Try 10 min first and add more time if needed.

How to store them:
Your best option is to store them in a dry paper bag or in an air tight container at room temperature. If they're less crispy the next day, dry them out a bit in the oven at a low temperature (175 F) for 15 minutes.
Over time, the chips will absorb moisture from the air, so a batch will probably last a few days (a week at the most).

 Try experimenting with various spices such as smoked paprika, garlic, Italian spices, parmesan cheese, nutritional yeast, etc.

Makes 3 Servings
Each serving provides
3 Greens , 1 Healthy Fat and 1/3 of a Condiment

To air fry:
Air fry at 280 degrees for 6 to 8 min, shaking the basket halfway through. Make sure to check the basket often after 6 min so you do not overcook it.

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