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Baked Kale Crisps

To be honest, I’m not a veggie person. I have to try real hard to work them into my diet. If I had my way, there would be two food groups. Meat and bread. But, recently I’ve found a veggie that I can’t live without. How on earth did I get through the first four decades of my life without discovering kale? I used to think of this as a slimy bitter green.  I’d pass over it on menus, skip by it in the salad bar. And never consider it in the produce section.  But then I tried kale salad. Now, kale is on the top of my grocery list. I buy  two and three bunches at a time, and consume it all myself.

So, when my friend Linda called and said that she and her husband Chris had baked Kale chips at Terra Bistro, I just had to give it a try. These are better than potato chips! Nutty, salty, crispy, and nutritious. Easy to make. I baked four leaves to try and figure out how to make them, and then ate them all standing right in the kitchen. If I had any more kale, I’d make another batch. What a find.

 
Prep time

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Ingredients

Directions
  1. preheat oven to 350°
  2. cut the stem from each kale leaf
  3. toss the kale with olive oil
  4. place on lightly oiled cookie sheet
  5. sprinkle with sea salt, caraway seeds, and sesame seeds (or get creative and find use something else in your spice cabinet)
  6. bake for 10 minutes
  7. plate and eat

 

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