I made kale chips and they are delicious! Okay, this is the kale chip recipe:
Use a cookie pan (a cookie sheet) and put parchment paper on top of it. If you are not a cook like me, parchment paper sells at the grocery store in the aisle with aluminum foil and plastic wrap.
I buy kale washed and bagged, but you can buy dinosaur kale (or any kind) and wash it and dry it first. Maybe use a salad spinner or use paper towels or a clean dishcloth to dab it dry. Not that you would use a dirty dishcloth, why would you?
See, I’m such a cooking professional, y’all!
Pre-heat the over to 350 degrees. Spread the fresh kale leaves nicely and thinly over the parchment paper, you can remove the crunchy parts that aren’t leafy if you like. Now here comes the choice:
To really save calories, you can just use olive oil spray and spray all of the kale with a nice thin coating of it.
OR, you can drizzle a tablespoon of extra virgin olive oil over the kale. I then use garlic salt- just a sprinkle all over it. You could go with regular salt or any seasoning you like! I bet ranch or spicy kale chips would be pretty good.
You bake them in the over for about 10-20 minutes, until they are crispy and lightly browned at the edges, not burned. That’s it! If they’re not crispy all the way they still taste really good.
They have almost no calories (a cup of raw kale is 33 calories) and are full of fiber and nutrition!
The vitamin C and A are off the charts, and they also have calcium and iron. So healthy!