Prep 10 mins
Cook 20 mins
Kale a Super-food that your Children will eat as a snack or a side. Or the Guys to enjoy as chips during the game. If you have leftovers try them tossed in a salad, soup, pasta, rice, in a sandwich..... One cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. Also loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer. So don't just garnish with it! It does your body GREAT!
- 8 cups kale (stems removed, chopped, washed and spin till almost dry)
- 2 tablespoons walnut oil or 2 tablespoons olive oil
- 3 -4 garlic cloves, very thinly sliced
- 1⁄4 teaspoon sea salt, adding more if not using cheese
- 1 tablespoon grated parmesan cheese (optional)
- 1⁄2 teaspoon sesame seeds (optional)
- 1⁄2 teaspoon poppy seed (optional)
- 1⁄4 teaspoon celery seed (optional)
- 1⁄2 teaspoon chives, chopped (optional)
- 1⁄8 teaspoon onion powder (optional)
- 1⁄2 teaspoon thyme (or herbs of choice)
- Preheat oven to 375 and place rack on lower level in oven.
- Mix the optional dry ingredients together. Mix and match to your likings or use all of them.
- Toss the kale, garlic with oil to coat then sprinkle dry ingredients over to coat evenly.
- Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Stirring 1/2 way through. If not crispy cook 5 more minutes till edges are lightly browned.
If there's any way you can make these in a dehydrator, do. The oven method requires hands-on attention and frequent stirring; the dehydrator method allows you to simply mix the kale and oil (& really any seasonings you prefer) and turn on the machine. I do highly recommend stripping the large stems off (fold the kale leaf in half and slip your paring knife down the stem): they're very stiff and hard to chew when left on. I LOVE Kale Chips now!
The recipe is delicious, but the directions cause my kale to burn to a black smoking crisp. I have heard that there are different "kinds" of kale, and they cook differently. There is only one kind of kale available in my area, and apparently it cooks very fast. I found a similar recipe that suggested lowering the temperature to 250 degrees F, and cooking the kale for 30 minutes. This worked for me. But I will continue to use this recipe, because I love the flavor of the parmesan and seeds!
My first adventure with kale!! :D I thought this was a good recipe to start with. I only added salt and some onion powder. Thought the fresh garlic would be good enough. VERY addictive! Two of us ate the whole tray easily. I'll definitely be making more. I did have to stair them up a couple of times because some pieces tended to burn while others stayed soft. It probably has something to do with how I cut the pieces. I'll figure it out! Thanks Rita!!