Kale Chips

Posted on | January 24, 2010 | 1 Comment

Don’t balk. Trust me on this one: they’re good. Ok, well, maybe 2 out of 4 who tried them thought they were good. Since I’m one of the two, I’ll share.

All you need:

1 tbs. of olive oil or less if you have a sprayer
1 tbs. of soy sauce
1 bunch of kale

Preheat the oven to 350F.

Wash and dry the kale. Tear into bite-sized pieces. Toss with the olive oil and soy sauce.

Line two cookie sheets with parchment paper (for easy clean up). Arrange the kale on the cookie sheets in a single layer. Keep the pieces spread apart if you can.

Bake for 10-20 minutes, checking half way through. They will be crispy if they are done.

Eat them soon after baking. Really good! The leftovers from the day before have a strong bitter taste.

The original recipe I found on Allrecipes.com called for seasoned salt instead of soy sauce, so that might be nice to try.

Category: Foodie Stuff
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One Response to “Kale Chips”

  1. John Carney
    January 25th, 2010 @ 12:18 am

    Kale is a staple in Kenya — it’s the basis of sukuma wiki, which (along with ugali) is pretty much the national dish.

    LEAMIS, the group with which I take my foreign mission trips, has begun teaching a workshop on building a small, simple solar dehydrator which can be used to dry kale. The kale, which is very nutritious, can be crushed into powder and then added to other foods as a vitamin booster when it’s out of season.

    I get so sick of sukuma wiki during a two-week mission trip, combined with some of my hangups about eating in the mission field, that I don’t eat much kale back here in the states.

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