The little bags of kale chips at the store are delicious, but oh so spendy! Making it ourselves is so much nicer especially since my daughter and I can eat nearly an entire bunch of kale in one afternoon. She calls it seaweed, and in texture it can be similar to the seaweed snacks we sometimes buy. I've found several recipes online, but many of them over cook the kale causing it to be brown and bitter. This recipe seems to work for us and our oven. The baking time also seems to depend on the moisture in the kale related to how fresh it is from the farm--grocery store kale cooks faster than that from the farm stand or CSA.
We've also found that we need to store the cooked chips in the fridge so they don't go bad, and we can pop them back in to the oven for just a few minutes to regain the crispy texture.
Kale chips
1 bunch kale (from Thistledown Farm)
Olive oil or grape seed oil
Salt
Tear kale into 2-4inch pieces. Sprinkle with oil and salt. Bake 250 F for 12-15 minutes. Check and turn around minute 10 to check for crispness.
Ready for the oven.
Crispy and ready to eat!
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