December 27, 2011 §
VERSION TWO- New & Improved Kale Chips (Sesame-Kale Crisps) – now with protein! (from Whole Living January/February 2012)
1 bunch of kale, stems removed and leaves torn into two inch pieces
1T fresh lemon juice
1/4c. sesame seeds
1. Heat oven to 200 degrees
2. in a large bowl, drizzle kale with oil, lemon juice, and sesame seeds. season with salt. toss until evenly coated.
3. transfer to a rimmed baking sheet and bake for 30 mins. Remove from oven and turn over the kale leaves. Return to oven and cook until dry and crisp (appx. 25 mins).
(i would check at 25 mins. I pulled about half of the kale chips out which were, in fact, dry and krisp, and left their more oil-soaked friends in for an additional 15 mins).
4. let cool completely (this is very important if you’re not planning on eating them all right away. if you try to store them and they’re not completely cool, the next day they will be wilty and decidedly un-delicious. you have been warned).
5. store in an airtight container (ziploc!) for up to 3 days.
VERSION ONE- The original kale chips
don’t be distracted by the healthy. these things are delicious. and easy. and possibly also healthy.
here’s the how-to:
1. tear apart a bunch of kale. you’ll lose a lot of the volume to t he heat (think sauteing spinach), so you should start with a lot more than seems to make sense.
2. spread the kale parchment paper
3. sprinkle the kale liberally with olive oil and salt and pepper,
4. bake in oven at 350-375 for about ten minutes – until the kale is crispy and not wilty.