That’s right, crispy crunchy leafy greens! These make for a great low-cal, nutrient-rich snack, and they’ve essentially replaced potato chips for me. They’re quick and easy, and quite addicting. These allow for a lot of variation, so experiment and play around with techniques and seasonings. I’ve never taken pictures of them, so next time I whip ’em up I’ll be sure to post some.
- Kale (I use garden-variety curly kale. I’ve also heard of others using Lacinato Kale, though I haven’t tried it.)
- Cooking spray or your choice of oil
- Sea salt or other seasoning
Preheat oven to 350 degrees. Break or cut up the kale into 1-2 inch pieces. Avoid including the stalk and larger veins. Spread the pieces out on a non-stick baking sheet.
I use a canola or olive oil cooking spray to spritz the kale and then sprinkle with sea salt or seasoning. I’ve found that drizzling the oil over the kale makes the end result a little too greasy. You could also lightly brush the oil on the leaves. Another option is to toss the leaves with a little oil and your seasoning until evenly coated, and then spread on the baking sheet.
Bake for about 10 minutes, or until the pieces are nice and crispy. Flip or stir the leaves halfway through. Pull them out before they turn too brown though, or they start to taste a little bitter.