Crispy Garlic Kale
Okay so we all know that kale has amazing health benefits, but I have to be honest I am not a huge fan. I have been trying recipes, massaging, etc and I have found the best way for me to get my kale is in this form....like a chip. I use it just as a snack or crackle it on top of potatoes or a salad for a delicious crunch. It is super easy, lasts a week or so in a zip lock bag and you can make it with a large array of flavors.
If organic isn't in the budget buy these foods. We always try to buy kale organic because it is meant to have a lot of pesticide residue in recent years.
Kale (as mush as you like)
olive oil
seasoning
1. salt and minced garlic or garlic lovers
2. meat eaters for a spicy finish.
I cut out the hard ribs of the kale and reserve the leafy parts. This is done easily by using your hands to strip the leaves from the ribs, start at the bottom holding on to the stem and strip the stem of the leaves working toward the top of the leaf or just use a scissors or knife.
I heat the oven to 375 and put the rack on the bottom 1/3 and spray olive oil on a cookie sheet pan. spread out the kale on the sheet pan and try not to overlap the leaves. spritz with olive oil and sprinkle with your seasonings. use as little or as much as you would like.
Place the sheet pan in the preheated oven and cook for 10 minutes. At this point I pull the pan from the oven and move the kale around to absorb seasoning and to insure they are not overlapped so you get a nice crispy finish. Put the pan back in the oven for 5 minutes and pull the pan when the kale is crispy and put on paper towels to cool.
Once the kale is completely cool put in large Ziploc bags and store in dry area. Do not jump the gun on this part, warm kale will sweat and cause the kale to become soggy and moldy.
If organic isn't in the budget buy these foods. We always try to buy kale organic because it is meant to have a lot of pesticide residue in recent years.
Kale (as mush as you like)
olive oil
seasoning
1. salt and minced garlic or garlic lovers
2. meat eaters for a spicy finish.
I cut out the hard ribs of the kale and reserve the leafy parts. This is done easily by using your hands to strip the leaves from the ribs, start at the bottom holding on to the stem and strip the stem of the leaves working toward the top of the leaf or just use a scissors or knife.
I heat the oven to 375 and put the rack on the bottom 1/3 and spray olive oil on a cookie sheet pan. spread out the kale on the sheet pan and try not to overlap the leaves. spritz with olive oil and sprinkle with your seasonings. use as little or as much as you would like.
Place the sheet pan in the preheated oven and cook for 10 minutes. At this point I pull the pan from the oven and move the kale around to absorb seasoning and to insure they are not overlapped so you get a nice crispy finish. Put the pan back in the oven for 5 minutes and pull the pan when the kale is crispy and put on paper towels to cool.
Once the kale is completely cool put in large Ziploc bags and store in dry area. Do not jump the gun on this part, warm kale will sweat and cause the kale to become soggy and moldy.
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