The first time I made kale chips the results were interesting. . .
And relatively disgusting. Some chips were crisp, others were mushy, some were burnt and then the rubbery kale, well, that is just gross.
But, I really wanted to like kale chips, so we experimented. And it really is easy, but took a little finessing.
Lily loves these chips (and she eats nothing). Chloe, not so much. But both girls had fun helping. And it was nice to have them by my side.
1 bunch kale
1. Wash and dry kale (super critical, the kale should be totally dry before baking)
2. Preheat oven to 300F.
3. Cut the kale. Remove tough stems, cutting away the leafy parts. The tough stems get enou tougher and are completely yucky when baked. So, save the stems to make vegetable broth.
4. Cut all leafy parts into uniformly sized pieces. (ensures even cooking!)
5. Toss the leafy pieces in a large bowl with olive oil. I eyeballed it–every bunch of kale will vary in size, slightly. The idea is to coat each piece of kale with olive oil. Start with a tablespoon and add more as needed.
|Perfect crispy kale.|
6. Now add in balsamic vinegar. I used about 1 tablespoon and tossed it with the olive oil coated kale.
7. Line a baking sheet with either a sil-pat mat or parchment paper. Evenly distribute kale on cookie sheet.
8. Bake in oven for 20-30 minutes, until Kale changes from bright green to a deep olive color. Kale should be crisp to the point of breaking.
9. Remove from oven and salt to your liking.
10. Storage: if you have kale leftover, let it cool completely before storing in an air tight container. If it is stored warm, it will loose its crispness.