Mmmm! A couple weeks ago, I picked up a tub of dehydrated kale chips seasoned with garlic, vinegar, salt and pepper. They were so delicious that I ate the $8 tub in just a few hours (only because I was trying to stretch them out). The next day I found huge bunches of fresh kale at Whole Foods and decided to try my hand at it. I mean, for $2 in kale, it was worth the try...
And was it ever worth it! Kale chips are so easy to make in an oven (forget about the dehydrator, it's not needed) that I've baked and eaten two whole bunches in the last 3 days. They don't stay crispy like dehydrated ones, so just make enough to be eaten in a day.
- preheat oven 325°
- cut kale leaves off stem
- rip leaves into large bite-sized pieces
- arrange on parchment lined pan, close together but not overlapping
- mince or press garlic and spread over kale
- spray with oil to lightly coat
- salt & pepper
- cook :08 - :10 (my oven does it in :08)
- leaves should brown on the edges, add :01 if there not crispy yet. Be aware because they'll burn fast!
