We've been eating a lot of baked kale this winter and happily enough, we're still enjoying it. Baked kale is like the potato chip's healthy cousin. It's so tasty and crisps up so nicely. For those of you who've had it before, you know what I'm talking about. For those of you who haven't tried it, I highly recommend it. It's delicious, crispy, and just happens to be really good for you.
It's super easy to make - preheat oven to 300, wash and dry the kale, cut into small pieces (I use scissors to cut it into chip size pieces), remove any hard center stems, pat to dry removing any excess water, drizzle with a decent amount of olive oil and sprinkle with Kosher salt, and lastly, bake in the oven for about 20 - 30 minutes, turning the kale once. Once cooked thoroughly, the kale transforms into delicate leafy chips ready to be enjoyed one crunchy bite at a time.
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| leafy kale ready for the oven |
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| crispy kale, deliciously delicate |
We've tried both green and red kale and think the red kale varieties crisp up better. Hope you give it a try - I think you'll love it too!
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