Easy Kale Chips
The addition of two gadgets in my kitchen has sped this process up even more. They are definitely not necessary, but I use both of them alllllll the time so I highly recommend them (links are below). One is a salad spinner, and I use at least 2-3 times a week for salads or washing any kind of greens. The other is an oil mister that you fill up with your olive oil of choice. You simply pump it a few times before spraying. It's great for salads, or for lightly coating any veggie that you are going to roast in the oven.
What You Need:
1 Bunch Kale
1 Tbsp Olive Oil
Seasoned Salt OR Salt and Pepper
Grated Parmesan Cheese
• Preheat Oven to 350.
• Line 2 baking sheets with parchment paper.
• Wash the kale and dry thoroughly in a salad spinner. (If you don't have a salad spinner, wash the kale and lay the leaves out on kitchen towels, and pat them as dry as possible.)
• Cut the thick center stems out and discard. Tear or cut the leaves into pieces, keeping them pretty consistent in size.
• Take the kale (when dry), and distribute it on the pans, spreading it out equally. Use an Olive Oil Mister to *lightly* coat the kale. (If you don't have an oil mister, toss the kale in a large bowl and just keep tossing it until it's lightly coated all of the kale evenly.)
• Bake for 12-16 minutes. (I set a timer for 10 minutes, and just keep rechecking every 1-2 minutes.) Take the kale out when it's starting to get crispy and slides around on the parchment paper easily. We want the edges to start to get a teeny bit brown, but don't wait too long because they will burn. FAST.
• EAT!A Few Notes:
• Do what I do, and have this as an app with a delicious glass of dry white wine or rosé. 🙂 Mmmmmm. Cheers!
• The parchment paper is a MUST. It makes a huge difference, and now you also have no cleanup.**As always, my Amazon links are through my Amazon Affiliate membership, so I earn a small fee if you purchase through my link. 🙂 Thanks for reading my blog post for easy kale chips!