Lemon Kale Chips
"We are loving these Lemon Kale Chips. I can't make enough of them --the boys scarf them down hot out of the oven. Yesterday, they ate 3 batches, yes you heard that right, 3 batches of kale chips, after school. Of course, like everything else I make, these are gluten free.
http://www.elanaspantry.com/lemon-kale-chips/"
photo by Ivansocal
- Ready In:
- 17mins
- Ingredients:
- 4
- Yields:
-
1 batch
- Serves:
- 4
ingredients
- 1 bunch kale (prepared and washed)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1⁄4 teaspoon celtic sea salt
directions
- Preheat oven to 350°.
- Chop kale into ½ inch pieces.
- Place kale in a large bowl.
- With hands massage oil, lemon juice and salt into kale.
- Place kale on parchment lined baking sheet.
- Bake at 350° for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
- Cool and serve.
Questions & Replies
-
Is it possible to do bok choi the same way? Has anyone tried it? Or maybe spinach?
Reviews
-
These are very good. I have since learned you can better preserve the nutrients in the kale by lowering the temp to 200 for a longer period of time - more like drying it out. Mine took an hour but depending on your oven, could take a little longer. Spread pumpkin seeds or sunflower seeds on before baking to add even more flavor. Adding spices such as curry or cayenne can make them tasty too. -
These were really simple and very good. I doubled the salt and next time, I think I will do only 1 tb of lemon (personal preference). Thanks for a great new recipe. -
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First time makes kale chips. I loved these. Perfect amount of lemon for me. I used regular olive oil and kosher salt but otherwise make as directed. Mine did not crisp very well but that was okay. Loved them just the same. Thanks for sharing. -
This was so delicious! I also doubled the salt and decreased lemon juice to 1 Tbsp. like one of the reviewers mentioned (one of my kids does not like lemons, so I decided to be cautious). I will definitely make this again. Thank you for the recipe! -
crispy with a lemony taste, perfect treat. I do recommend that the 12 minute mark really does make it perfectly crispy
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RECIPE SUBMITTED BY
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<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
