Just like what my husband said: It is like junk food, only it’s not!
Kale Chips Adapted from Tastefully Julie.
1 bunch of kale
1 tablespoon olive oil
pinch of coarse sea salt
other seasonings (e.g. dill, nutritional yeast, sesame, garlic powder, parmesan, pepper)
Seasoning Combinations to Try
Dill, nutritional yeast/parmesan, ground black pepper
Black pepper and garlic powder
Sea salt and black pepper
Sesame and pesto (in lieu of olive oil)
Cayenne, paprika, and parmesan
Paprika and parmesan
1. Preheat oven to 300 F.
2. Wash the kale thoroughly and remove the hard inner stem. Tear the leaves into large chip-sized pieces. Make them a bit larger than you want because they will shrink as they bake.
3. Dry the kale thoroughly. You can do this by running the leaves through a salad spinner or wrapping them in a towel and shaking them until dry.
4. Put the kale pieces into a large bowl or a gallon-sized zip-top bag. Add the oil, and massage the leaves until coated.
5. Toss the leaves with salt and any other seasonings. Use a bit less than you think you need, as the taste will intensify as the kale shrinks.
6. Arrange the kale in a single layer on a large baking sheet. You can line it with parchment for easier clean-up, but it is not necessary.
7. Bake for 20 minutes, rotating the pan halfway through (and gently flipping the chips, as needed).
8. To store (if they last more than a few minutes), cool the chips thoroughly and put in an airtight container.
Are you sure these are chips??? They’re very good with Japanese Mayo nonetheless (=