Baked Kale Chips
Ingredients
- 1 head Lacinato kale or Dinosaur, or curly kale
- 4 tablespoons avocado oil apx
- 3 tablespoon lemon juice depending on how sour you like yours
- 1/2 teaspoon sea salt
Optional flavor ideas:
- sesame seeds, cayenne pepper, smoked paprika, maple syrup, sesame oil. The options are really limitless. I have used Annie's Asian Sesame Dressing even.
Instructions
-
Preheat oven to 285 degrees.
-
Rinse and dry your kale leaves.
-
Using your hands or a knife, remove the thick, coarse stem in the center of each leaf. I just tear the leaves off in chunks away from the thick rib. No exact size necessary, make them as perfect or not perfect as you like.
-
In a bowl large enough to accommodate all the leaves, make your dressing by whisking all the ingredients together.
-
Place the leaves in the bowl and using your hands, toss and rub the dressing throughout all the leaves making sure they are all thoroughly coated.
-
Place in a SINGLE layer on a cookie sheet lined with parchment paper or a Silpat.
-
Bake for about 20-22 minutes. Check your leaves, they should be crisp and crunchy, if not, put back in the oven for a few minutes until they are. Just be careful, when they burn, they taste bitter! I have put 2 cookie sheets in at a time to speed the process up with success. This recipe usually fills about 2-3 cookie sheets, depending on your head size. Taste the first batch, and if you'd like to add a wee bit more salt before cooking the next batch, now is the time!
-
Store in an airtight container. I recommend eating them within a day.