Replace Fatty Potato Chips with Delicious Homemade Kale Chips
Preparing the Kale
This recipe for baked kale chips calls for one large bunch of kale. If you think that sounds like too much, keep in mind that it will decrease in size while in the oven. Kale consists of green leaves along a rigid and tough stalk. Though some people actually like the stalk, it has a bitter flavor that many dislike. Use a sharp knife or a pair of kitchen shears to cut the leafs off the stalks. Save the stalks for your next pot of soup or for making stock. You can toss the stalks in a plastic bag and store the bag in your freezer. Give the leaves a good wash to remove any grit. Lightly pat the leaves dry with paper towels.
Making the Chips
Toss your kale leaves with one teaspoon salt, one teaspoon black pepper, one teaspoon crushed red pepper flakes and one teaspoon garlic. Drizzle one tablespoon of olive oil over the leaves. Mix the leaves with your hands until thoroughly incorporated with the oil and spices. Spread the kale leaves out on a large baking dish, making sure to leave space between each leaf. Place in an oven set to 350 degrees Fahrenheit. Bake the chips for 10 minutes or until lightly browned along the edges and crispy.
Customizing Your Kale Chips
The great thing about kale chips is that you can customize this recipe in hundreds of different ways. Don’t like the heat that comes from red pepper flakes? Skip the flakes. Want something even hotter? Try upping the amount of pepper flakes and adding a teaspoon or more of your favorite hot sauce. You can add cumin, oregano, seasoned salt and any other seasonings you love to this basic recipe. The chips will still taste delicious and still be better for you than potato chips.