The challenge of making homemade kale chips is knowing the right recipe for your oven. I have tried recipes that called for the oven temperature set at 400, 375, and 325 degrees Fahrenheit. All of these temps caused an unpleasant, smoky odor. That’s no way to get your family eating their dark leafy greens!
Here is one that I finally found, at least 3 years ago, that is our family favorite, courtesy of The Food Network, here.
The key is to dry the kale leaves thoroughly before seasoning and baking. I usually lay out the leaves in one layer on a dish towel and pat them dry with another towel on top, especially if in a hurry.
For my family of 5 to have leftovers for lunch or dinner the next day, I double the recipe.
I head of kale, washed and thoroughly dried
2 T. extra virgin olive oil
Sea salt, for sprinkling
Preheat the oven at 275 degrees F.
Tear away leaves from stem, into 1 ½ inch pieces. Lay leaves on a baking sheet in one layer. Toss with olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. (Compost stems OR save for making vegetable stock)
Note: Time will vary with your oven. It’s best to check on the kale after 8 minutes. Otherwise, turn leaves over after 10 minutes.
**Use non-GMO and/or organic ingredients whenever possible.
Stay tuned for next week’s Make it Monday Recipe Week 8 by Marilyn.
Your Health is Your Wealth!