Kale stands out as a nutritional powerhouse, offering abundant health benefits with minimal calories – a true “bang for buck” food. Despite its remarkable nutritional profile, kale often falls short in the taste department. That’s why I’m excited to share my delectable recipe for transforming this wholesome leafy green into an irresistibly tasty, guilt-free snack: kale chips.
- Ingredients:
- 2 to 3 bunches of kale (any type)
- 2 flat baking pans
- 1 to 2 tsp. olive oil or avocado oil
- 1 tsp. sea salt
- 1 tsp. garlic powder
- 1 tsp. oregano
- 1 tsp. turmeric
Instructions:
Thoroughly wash the kale by filling a sink halfway with water, covering the leaves, and adding about 1/4 cup of distilled vinegar. Rinse the leaves and spread them on a towel to dry completely. Now, use a paper towel to expedite the drying process, ensuring each leaf is completely dry before proceeding. Remove the center stems from each kale leaf, leaving only the leaves for the chip-making process.
Preheat the oven to 400 degrees for baking. Prepare one or two large, flat baking sheets with enough space for each leaf to lie flat without bunching up. Drizzle olive oil or avocado oil onto the baking pans, mixing the kale leaves thoroughly with the oil. Use clean hands to ensure an even coating on each leaf—just enough oil to allow the spices to adhere. Add sea salt, oregano, garlic powder, and turmeric, blending them evenly into the leaves while on the baking pan. Bake the kale leaves for 7 to 8 minutes, then flip each leaf to ensure both sides become crispy. Return them to the oven for an additional 7 to 8 minutes or until the leaves achieve a crisp texture.
Once baked, allow the kale chips to cool and sit for about an hour to eliminate any remaining moisture, preventing them from becoming soggy. Store the finished kale chips in a container or plastic bag to maintain freshness. Enjoy them just like regular chips!
