Kale Crisps

Hi friends and happy New Year! For my first recipe post of the New Year I wanted to share with you something fun, delicious, and super quick and satisfying. It’s my amazing kale crisps, aka chips! OK guys, I have to admit that I did indulge in a few too many of your typical potato chips over the holidays, they are truly my biggest weakness!

Having had a somewhat stressful day today, I was finding myself going through some serious chip withdrawal. Luckily for me, I suppose, is that the weather out there is not particularly welcoming and the journey to the store just doesn’t seem worth it. So instead of torturing myself by fighting my cravings, I decided whip-up a batch of kale crisps – crispy, salty and guilt-free!

For those of you who are new to the kale chip world, you don’t know what you’ve been missing! They really do satisfy even the strongest of cravings! I urge you to gives these a try – you won’t be disappointed!

Kale Crisps

Yield – 2-4 servings

Ingredients

  • 1 big bunch of kale (there’s different kinds of kale, I like to use the ‘curly’ kind rather than black kale or dino kale)
  • Drizzle of grape seed oil, or extra virgin olive oil
  • Generous sprinkle of sea salt and pepper
  • Sprinkle of ground turmeric (optional)

Directions

Preheat oven to 250 degrees. Rip the kale into bit sized chunks and place on a large baking sheet. It may look like a lot, but it’s going to shrink a lot once cooked. Drizzle kale with oil and then top with seasonings. Mix it around with your hands to make sure it’s evening distributed.

Bake at 250 degrees for about 30-45 minutes, stirring it every 10 minutes or so. Near the end check it often to make sure it doesn’t burn. They shouldn’t be soggy once done, they should be nice and light and crispy!

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