There’s really no excuse for not making kale chips at home – believe me, I know, I dodged the process for far too long. Now that I’ve tried making them a few times, I know that kale chips are so easy, it’s stupid.
- Tear kale leaves into pieces – maybe double or triple what you could consider bite-size for a salad, because they’ll shrink.
- Toss these into a pan with a drizzle of olive oil, then lightly rub the oil into the leaves between your fingers.
- Sprinkle with sea salt, fresh ground black pepper, and any other spices you like. I also used garlic powder and Pampered Chef’s Red Thai Curry Rub for a little spice.
- Put in 350-degree oven for about 10 minutes, but keep an eye on them and turn them over at least once or twice.
- Slide from the pan to the plate (these don’t take long to cool, and enjoy!
Actually, the list of kale’s health benefits is way longer than this simple recipe. For starters, it’s fat-free, low in calories (about 36 per cup), high in fiber, iron, calcium, antioxidants, omega-3 fatty acids, and vitamins K, A and C. It aids in digestion and detoxification to keep your body running.
So what was your excuse for not having 10 minutes to make a deliciously crunchy snack of homemade kale chips?
