I love kale, but my parents claimed they didn’t. Soak that in for a second. They CLAIMED they disliked kale. That’s right, prior to last weekend, they had never eaten kale before, yet 100% knew they didn’t like it. Madness. Give things a chance people!
**secret time – I’ve fed my folks kale before…they assumed it was spinach and I just never corrected them haha**
So my mom has always refused to eat kale, she thought it was gross. Then one day Dr. Oz mentioned how home cooks could dehydrate kale and use the crunchy leaves as a potato chip alternative. Even though I’ve made these chips before, after that episode all my mom could talk about was how she wanted to try kale chips! The incessant nagging was totally annoying (sorry mom haha)! This past weekend, my dad brought some kale home from the market so I figured it was as good a time as any to bake up a batch.
The recipe is incredibly easy – kale, bit of oil, oven, dehydrate. That’s pretty much all there is to it. The only work involved is to cut the woody stem out of the center. In order to give them a “chippy” flavor, I sprinkle on a little powdered garlic, salt, and pepper. Then the leaves bake in the oven until feathery light and crisp. Although it doesn’t completely taste like potatoes, you do get kind of get a super thin potato skin taste. I really enjoy crispy kale, and my folks were pleasantly surprised. The basket of chips were gone in no time…and no guilt! This is guilt free snack food that you’re going to want to make (Dr. Oz agrees haha!)
1 bunch kale
1 teaspoon extra virgin olive oil
Preheat the oven to 275 degrees Fahrenheit.
Rinse and dry the kale. Cut the stem/vein out of the center of each leaf.
Toss the leaves in the oil and a light sprinkling of garlic powder/salt/pepper (very light dusting).
Lay the leaves out on baking sheets (takes 2 sheets) and bake for 28-30 minutes or until crisp. Keep an eye on it, they can burn quickly toward the end.
Serve and enjoy!