This yummy recipe I cannot take credit for. But I do have permission to share it from the creators, my Mom & Dad. While my folks were visiting us in Arizona this past winter, my mom and I baked Kale Chips several times with mixed results. Sometimes too limp, sometimes too much seasoning and oftentimes burnt. Nothing like burnt kale chips: all that effort and little reward.
Back in the Midwest, my parents continued to experiment with the heat and duration of baking kale chips and this recipe is the result. It’s easy and flawless. Feel free to add or change out seasoning. If you like spicy, chili pepper flakes give you a nice kick.
2 T. olive or coconut oil (if your coconut oil is solid, place it under a low heat to melt to liquid)
1 bunch of kale (we prefer the curly kind — but any will do)
2 cloves of garlic, minced
1. Preheat oven to 300. Mix together the oil and minced garlic in a large mixing bowl and set aside.
2. Wash off each leaf of kale and remove the stems. Place the kale pieces on a towel. Either roll the towel from one end or place another towel on top to dry the kale.
3. Place kale in oil/garlic mixture and mix until all pieces are coated.
4. Place kale on cookie sheets one layer thick. Sprinkle sea salt (or pepper flakes).
5. Bake for 15 minutes at 300 and then take a look. Kale chips should be crispy. Place on cooling rack. Eat when cool!
Why Kale? Here are just a few of the benefits of Kale:
- Rich in Vitamins A, C, K, Calcium & Iron
- Good for bones, thyroid health and immune system
- Rich in antioxidants
- Rich in lutein (for eye health)
- A Way healthier alternative to store bought potato chips!!