I love to snack. Especially when I am at my desk working. My first snack of choice is almost always a few pieces of chocolate. The darker the better, as in 72% cacao or more. I have my favorite brand. It's anything that is from Europe. Rich, dark, and only partially healthy because I tend to eat more than I should. Sigh. But when I am looking for something healthy, I reach for these Roasted Kale Chips.
Enter the kale chip. Lightly salted, crunchy, and healthy. It allows me to snack and overindulge without guilt. A few years back when the kale chip became popular I set out to try and make them. The chips are simple to make and are a hit in our home.
Instructions for Kale Chips
You will only need three ingredients. Kale, good quality olive oil, and kosher salt. Kale comes in several varieties and you can purchase it already chopped. My favorite variety is Tuscan Kale. The leaves are a bit smaller and flatter than curly kale, which is the common variety. I would suggest not buying kale already chopped, for this recipe, as you will need to take off the stem of the leaf as it is tough. Make sure you wash the kale thoroughly.
To de-stem Tuscan Kale simply hold the stem and grab the leaf. Peel it down and away from the stem. This technique is faster than using a knife to cut away the leaf from the stem.
Once you have taken the stems off, chop the kale and place it on a sheet pan. Drizzle olive oil over the kale, add salt, and roast at a low temperature in your oven. Voila! Kale chips to eat and enjoy.
Roasted Kale Chips
- 2 heads Tuscan Kale chopped
- 2 tablespoon Olive Oil
- Kosher Salt
- Pre-heat the oven to 275 degrees. Clean and de-stem the kale. Chop into pieces and place on a jelly roll pan. Drizzle with olive oil and kosher salt to taste. Roast until crisp, about an hour. Stir halfway through roasting to ensure that all pieces of kale are evenly roasted.