Kale Chips

I’ve decided to take full advantage of the fresh, wonderful produce available here in Daytona. One of the best things I’ve seen at the farmers market is the huge, lovely green kale. While I’ve sautéed it and worked it into my dishes, I wanted to do something new. Kale chips can be a yummy snack or a side dish. Here is a recipe I read then adapted to my needs.

Preheat oven to 300 degrees.

Wash the kale leaves thoroughly. Rip them into smaller pieces, at least 2 inches in size. Be sure to cut out the spines, as they can be bitter. Some people may not mind them, but I personally hate them.

Fresh Florida kale right after I washed it:

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Without drying them, put them into a bowl, making sure as much water is drained from them as possible. Next, soak them in vinegar (white wine or regular distilled, whatever you have on hand will do) for around 3-5 minutes. Again, drain the vinegar but do not rinse or dry them.

Depending on the amount of kale you have, use a few tablespoons of olive oil to coat each piece. There should not be excess olive oil in the bottom of the bowl. Generously sprinkle large grain sea salt over the kale. 

On a baking sheet, lay each piece flat. There should only be one single layer. Place each tray in the oven for anywhere from 30-45 minutes. The more you let them bake, the crispier they will get. Move the pieces around/rotate pans halfway through cooking.

Here are some flavorful toppings you can add to change things up a bit!

Hot sauce-drizzle on after the chips are finished baking-a Buffalo gal, I prefer Frank’s Red Hot!

Parmesan cheese- sprinkle on top of chips as soon as they come out of the oven.

Soy sauce-replace some of your olive oil beforehand with soy sauce.

Lemon/lime-squeeze a fresh lemon and/or lime over the chips before or after baking

Your favorite herbs/spices-use whatever you may have fresh or handy!

 

Check out photos of the kale chips I made below! I sprinkled parmesan cheese on them. So yummy!

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