Who doesn’t love something tasty to snack on?
I don’t think a “snack” is necessarily something we eat between meals or late at night. Sometimes I may have a “snack” for lunch, in place of lunch. Or sometimes I don’t want to eat some big meal for dinner so I like to “snack” on a few small things.
Regardless of what anyone’s definition is of a snack, here is where the snacks will end up.
Baked Kale Chips
Fresh Kale – washed, dried, with leaves removed from the thick stems
3 Tbsp (Per Tray) Olive Oil – to drizzle onto the Kale pieces
1 Tbsp Garlic Salt
1 tsp. Cayenne Pepper
Table Salt and Pepper, to tate
Here you can see the size of the leaves before cooking.
NOTE: They will shrink during the cooking process.
I used parchment paper to keep the Kale from sticking to the sheet pan.
I tear the leaves off the large stems, then tear the leaves into bite sized pieces.
Drizzle your olive oil over the leaves. You don’t want to fully coat the leaves as it will make them soggy.
The olive oil helps the spices to adhere to the leaves and add a touch of flavor.
The cayenne pepper added a little heat to the kale and can be omitted if necessary.
You can use any spices you like to the kale!
One tray we added garlic salt, and the other we added table salt.
Bake the kale slowly in a 300’F oven on the middle rack.
We have a double oven which makes cooking them easier.
After 10 min., turn the Kale pieces using tongs.
Place the Kale back in the oven for another 10 min.
Here, you can see the perfectly cooked Kale to where there is still a little bite to the leaf.
If you would like, you can cook them for a bit longer and the chip will be fully crispy.