Just in time for the holidays! This easy recipe is a great way to eat your vitamins. It’s delicious, and the crunch factor is most satisfying. Kale chips have been around the block, but it was only recently that I experimented with baking kale. Where have I been?
Tips
Be sure to completely dry the kale leaves and distribute in one layer to bake; otherwise, the kale will steam and not fully crisp up.
To add your own touch to this appetizer: In step 4, after you toss the kale with the oil, sprinkle with your favorite gluten-free seasoning powder and toss.
This recipe uses sea salt flakes because I love their texture and delicate flavor, and you can find them at well-stocked grocery stores.
Plan to enjoy the kale the same day you make it.
Ready, Set, Go!
1 bunch kale, washed, center ribs removed, and roughly chopped
1 garlic clove
3 tbsp. extra-virgin olive oil
sea salt flakes
Preheat oven to 300° F. Set out two sheet pans.
Spin the kale in a salad spinner and dry completely with a kitchen towel.
Spread the kale among the two sheet pans.
Give garlic clove a quick smash with the side of a chef's knife. Add garlic and oil to a cold frying pan. Gently warm over medium-low heat for several minutes so the oil gathers the essence of the garlic. Remove from heat and discard garlic.
Pour garlic oil over the kale on the sheet pans and gently toss. Bake for 20 minutes. Remove from oven and sprinkle with sea salt flakes.