- No products in the cart.
I tend to avoid bandwagons. Its the part of me that was very correctly named “Ginger” – the part of me that wants to buck the norm. But this is one bandwagon I will happily jump on. AND surprisingly, so has my husband! With a “Yum! I’d totally eat these again!”, I have put these on my weekly recipe list.
Unfortunately, so far the kids have veto’d them. But I am certain its just because kale is green. Maybe next time I will blindfold them and feed them. I bet the review will be much different!
Baked Italian Kale Chips
- 1 large bunch kale
- 1 tablespoon olive oil
- Sea salt, to taste
- Fresh-ground black pepper, to taste
- Garlic powder and oregano, to taste
Preheat oven to 300 degrees F.
Wash kale, remove the inner rib or stem, and tear into chip-size pieces. Make the pieces a little larger than you want the chips because they will shrink.
The kale must be thoroughly dried. I ran it through a salad spinner, laid it out on paper towels for 5 minutes, and then ran it through the spinner once more. NOTE: the first time I did NOT do this. It makes a difference.
Put the kale pieces in a gallon plastic baggie and add the olive oil. “Massage” the kale to ensure that each piece has a coating of oil.
Arrange the kale in a single layer on a large baking sheet lined with parchment paper (or you can place them right on the sheet). You may need a to use more than one sheet or bake in batches.Sprinkle with sea salt, black pepper, garlic powder and oregano flakes. Use a bit less than you think you need because the kale shrinks and the seasonings intensify.
Bake for about 20 minutes, until the kale is crisp and slightly browned.
ENJOY! And if you have any twists on this recipe, let me know!