For the past week, I’ve been seeing post after post about how healthy kale is, andhow delicious kale chips are. I decided I had to see what all the fuss was! Most recipes seemed the same and super easy to make- only 3 ingredients! I decided to try making them in 2 different ways: the way the recipe said and how I thought the would turn out! The verdict? VERY YUMMY! And though I preferred my method for ease wise, the “universal” way tasted better, but they were still very close!
- Olive Oil
- KOSHER Salt
- Preheat oven to 375′
- Thoroughly wash and dry the kale.
- Seperate the frilly leaves from the thick stem and break into bite size pieces.
- Layer onto tin foil lined baking sheet, drizzle with olive oil and sprinkle with Kosher salt.
- Bake until edges just start turning brown- about 10 minutes.
- Allow to cool and try only eating a few!
MY WAY: Instead of drizzling with olive oil, lightly spray with Pam spray.
Why I liked my way better: I found I couldn’t control the amount of olive oil or where it was going, so I had pooling in some areas (those chips weren’t edible) and some kale had no olive oil… though it could be like popcorn- you don’t want it on EVERY “chip”… but an olive oil spray would work nicely!
Also don’t think you can substitute Kosher salt for any other salt. I don’t know what it is about Kosher salt, but it tastes SO different (and better!) than regular, and even sea salt!
Why is kale so awesome?
1 Cup Kale = 33 calories, insane amounts of Vitamen A, C and K, and decent amounts of Manganese and Copper