There's nothing more satisfying than sitting in front of the big screen chomping on a bag of salty crunchy potato chips. Well until now!
Set aside that bag of (250 plus calories and 250 milligrams of sodium) potato chips!
Pick up a bowl of nutty crispy yummy Kale Chips. What? I know sounds nuts doesn't it. But trust me these Kale Chips are out of this world good and super easy to make. They totally satisfy my late evening crunchy snack craving.
Pre-heat oven to 300 degrees
Ingredients:1 Bunch Kale (organic) washed and dried thoroughly
Several pinches of Season Salt
1 second spray of Olive Oil
I like to use Crisco olive oil in the spray can, that way I can control the amount of oil I use more easily. Plus, the caloric value on the spray is zero! 0! ZERO!
Wash, dry and tear your kale into chip size pieces. Discard the thick stem in the center of each leaf, it won't crisp up or yield the crunchy texture we're after. Spritz the pieces with the olive oil spray using a one second count. Sprinkle with the seasoning salt and toss to coat the leaves evenly.
Spread on a cookie sheet in a single layer making sure they are not lapping over one another. If your kale is really curly be sure to spread it out flat. Bake for 15-20 minutes at 300 degrees. Rotate the cookie sheet after the first 10 minutes. Keep a close eye on your chips they will go from roasted to burnt before you know it.
Once your chips have crisped completely, gently loosen and remove them from the sheet. Enjoy! Eat immediately or store in an airtight container.
The most difficult part about making these is accumulating enough to actually sit down and enjoying them. There is constantly someone coming in and gobbling them up on me!