18 Mar Baked Kale Chips
These delicious baked kale chips will satisfy your snack cravings while giving you a healthy serving of nutritious greens!
1 head of kale (any variety will work
2 Tablespoons olive oil
1/2 teaspoon cayenne pepper ( or to taste)
Sea salt ( lightly)
4 tablespoons grated Parmesan or Romano cheese
Preheat oven to 275 degrees F.
Choose a dark green, crisp head of kale. If you see any yellowing or wilting it is a sign that it is old and there will be less nutrients inside. Remove the thick stems on each leaf with a sharp knife (save the stems for making a vegetable broth later on or discard). Place the leaves in a sink of cold water and rinse well. Spin the leaves in a salad spinner to remove all excess water. If you do not have a spinner use paper towels. Make sure that the leaves are totally dry since any moisture will result in soggy chips. Cut, or tear, the leaves into bite size pieces. Place half of the pieces in a large bowl and add one tablespoon of the olive oil. Toss well and gently, but thoroughly, rub the oil onto each piece. sprinkle with half of the cayenne pepper, this adds a nice heat to the chips, sea salt and 2 tablespoons of the cheese.
Place the kale on a large baking sheet so that the leaves are not overlapping. Bake for 10 minutes and then rotate the pan and turn the chips. Bake for another 10 minutes or until chips are crisp. Watch carefully because you do not want them to burn. Cool and enjoy! Store leftover chips in a large plastic bag or air tight container.