Courtesy of Coco Harris of www.operagirlcooks.com
Crunchy, satisfying snacks that also happen to be good for you are awfully hard to come by. And so, it’s no surprise that kale chips have gained a huge following. In addition to being really darned tasty, they’re pretty difficult to mess up, and they’re a whole lot healthier than a bag of potato chips. Kale is great for you — it’s extremely high in all kinds of nutritents, including beta carotene, vitamin K, and vitamin C.
You can roast kale chips at just about any oven temperature, and you’ll still end up with a nicely crunchy result. It’s really just a question of how long you want to wait around for your chips to bake, and how much attention you want to give them — the higher the temperature, the more likely you’ll end up incinerating your chips if you don’t check on them often.
Today, readers, we are living on the edge. Roasting the kale chips at a toasty 400 degrees Fahrenheit, they’ll be ready to eat in about 20 minutes. Leave them whole, and don’t bother cutting out those stems either — I actually quite enjoy the chewiness they bring to the party. Just give the leaves a quick rinse and pat dry, coat them in your seasonings of choice, and you’re ready to pop them in the oven.
Garlic and Sea Salt Kale Chips
- 1 bunch Lacinto (aka Dino) kale
- 2 tsp. Garlic Gold oil®
- 1/8 tsp. fine sea salt
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Rinse off the kale. Lay it out on a kitchen towel, then wrap up in the towel and squeeze until mostly dry.
- Spread out the kale onto the parchment-lined baking pan. Drizzle with the Garlic Gold oil®, sprinkle with sea salt, then toss with your hands until all the leaves are evenly coated.
- Roast the kale for about 20 minutes, tossing at least twice during cooking to make sure the leaves cook evenly. When the leaves are fully crisp, slightly browned but not burned, remove from oven and serve.