Kale, Nice and Crispy

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Here's the thing about kale. I buy it, I use some of it, then I don't know what to do with the rest. I don't really like it steamed. It's great in soups. I used it for my vegetable soup (below), but the bundle is so dense, there's always some left over.

Well, here's what I'm going to do with my leftover kale from now on. Kale chips. I've read about roasting kale several times in the last month, and I finally did it. The whole process takes about 20 minutes, and it's a tasty and interesting snack. Good for you too.

Kale Crips
kale leaves, washed, and torn into bite-size pieces (remove any of the tougher veins and stems)
olive oil

1) Preheat oven to 350 degrees. Wash and DRY kale very well.
2) Lightly coat with olive oil. Bake for about 10-15 minutes.
3) Remove from oven and salt.

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