One of the guilty pleasures that I always have during this holiday season is eating too much cookies, chocolates and sweets. That is what the holidays is all about, right? To balance this off, my family has been having lots of these kale chips for snacks. My son who lives in Calgary introduced us to these healthy snacks one time when he came for a visit. It is super easy and simple to make. The hard part is washing and drying it thoroughly, which is an important step in order to have crunchy kale chips. After drying the kale leaves in the salad spinner, I would put the kale leaves on a kitchen towel on the table for couple more hours to let it dry completely. Baking time may vary, depending on the oven or on how thick or how dry your kale leaves are. So keep an eye on the kale while baking so as not to burn it; over baking it will result to bitter kale chips. Tossing the kale chips simply with salt is already good but my son likes it with chipotle chili pepper. Simply delicious!
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon salt
- Pinch of your favorite seasoning like paprika, Cajun or chipotle chili pepper (optional)
- Preheat oven to 350° F.
- Using a knife or kitchen shears, remove kale leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Transfer into a big bowl and toss with olive oil.
- Evenly scatter kale on parchment paper-lined baking sheet and bake until the edges are brown but not burn, 12 to 15 minutes. Transfer to a big bowl and toss simply with salt and if you like, a pinch of your favorite seasoning.