Kale is all the rage right now, and it is for good reason. It has 684% of the daily value of vitamin K, 206% of the suggested daily amount of vitamin A, and 134% of vitamin C. It has so much other good things in it that it is truly a super food!
I love these chips because they are super easy to make and super easy to plow through! You don't even dirty any pans, which makes this a huge hit in my house. The only problem I had with this batch was that the kale was precut and in very small pieces so it was hard to get good sized chips; they shrink to about 50% their size. This batch is sesame soy, but there are many many other ways to make these.
Base Ingredients:
1 bunch kale, washed and dried, stems removed and cut into large squares
1 tbsp olive oil
Flavors
Soy & Sesame: 2 tbsp soy sauce + 1 1/2 tbsp sesame seeds
Salt & Vinegar: 1 quarter cup sherry vinegar + 2 tsp fine salt
Lime & Chili: Juice of 1 lime + 1 tsp lime zest + 2 tsp chili powder
Balsamic Vinaigrette: 3 tbsp balsamic vinegar + 1 tbsp Dijon mustard + 2 tsp Herbes de Provence
Roasted Garlic: 3 cloves garlic, finely chopped + 3 tsp garlic salt
Extra Cheese: 2 tbsp Parmesan or Asiago cheese. Half mixed in the bag, half sprinkled on before baking.
French Onion: 1 packet (or two tbsp) french onion dip or soup mix, combine with olive oil.
Preheat the oven to 300 degrees and put the base ingredients in a gallon sized zip lock bag. Smoosh them all up and put the flavor ingredients in. Mix everything up as well as you can and add the kale. Leave a little bit of air in the bag to mix the ingredients, then let the air out and let the flavors soak into the leaves. Lay the kale on a pan lined with parchment paper and put them in the oven for about 30 minutes! Cooking time and temperature will vary with oven because of the delicacy of the kale.
These are a great snack for when you are really craving something crunchy! Hopefully mine last more than one night...
I love these chips because they are super easy to make and super easy to plow through! You don't even dirty any pans, which makes this a huge hit in my house. The only problem I had with this batch was that the kale was precut and in very small pieces so it was hard to get good sized chips; they shrink to about 50% their size. This batch is sesame soy, but there are many many other ways to make these.
Base Ingredients:
1 bunch kale, washed and dried, stems removed and cut into large squares
1 tbsp olive oil
Flavors
Soy & Sesame: 2 tbsp soy sauce + 1 1/2 tbsp sesame seeds
Salt & Vinegar: 1 quarter cup sherry vinegar + 2 tsp fine salt
Lime & Chili: Juice of 1 lime + 1 tsp lime zest + 2 tsp chili powder
Balsamic Vinaigrette: 3 tbsp balsamic vinegar + 1 tbsp Dijon mustard + 2 tsp Herbes de Provence
Roasted Garlic: 3 cloves garlic, finely chopped + 3 tsp garlic salt
Extra Cheese: 2 tbsp Parmesan or Asiago cheese. Half mixed in the bag, half sprinkled on before baking.
French Onion: 1 packet (or two tbsp) french onion dip or soup mix, combine with olive oil.
Preheat the oven to 300 degrees and put the base ingredients in a gallon sized zip lock bag. Smoosh them all up and put the flavor ingredients in. Mix everything up as well as you can and add the kale. Leave a little bit of air in the bag to mix the ingredients, then let the air out and let the flavors soak into the leaves. Lay the kale on a pan lined with parchment paper and put them in the oven for about 30 minutes! Cooking time and temperature will vary with oven because of the delicacy of the kale.
These are a great snack for when you are really craving something crunchy! Hopefully mine last more than one night...
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