I've updated this post with better photos and an improved recipe as I was getting a lot of hits for this recipe. It seems I'm not the only one on the kale chip craze.
I see so many kale chips for sale at Whole Foods or other grocery stores, and it is so easy and much cheaper to make your own. I can't seem to drop $5-$6 on a bag of kale chips when I can make it for only a little over $1.
If potato chips were packed with this much fiber and iron I would have them all the time, so thankfully there's an alternative that's equally as crispy and tasty. When I first tried it I was amazed by how much the kale crisped in the oven. I was expecting it to wilt and get soggy the way spinach does, but it is sturdy enough to hold up to the heat. Try this recipe and you may be converted into a kale snacker.
1 bunch kale
garlic oil (heat garlic with oil under low low heat for 10 mins or until garlic softens)
1 pinch of sea salt
1 pinch of black pepper
1 pinch of garlic powder
Preheat the oven to350 degrees Fahrenheit. Wash and thoroughly dry kale. If you don't have a salad spinner roll the leaves in a clean kitchen towel until most of the moisture is absorbed by the towel. This is a crucial step for having your kale chips come out crispy and not wilted.
Fold leaves in half and tear the tough middle rib off from each leaf and then tear the leaves into chip-sized pieces. Put the kale in a bowl, drizzle in a little olive oil and then lightly salt and pepper the leaves. Sprinkle in the garlic powder. You want to be very light on the seasoning because the leaves will shrink in the oven. Toss the leaves in the seasonings and oil.
Arrange the leaves onto a baking sheet in a single layer. Bake for 15 minutes until crisped. After baking, let on a cool for 2-3 minutes. Enjoy!
Hopefully this recipe will entice you to snack healthy. Try it with different seasonings like curry powder, a sprinkle from a ranch seasoning packet, or sesame seeds. What will you try yours with?