Kale Chips – Healthy Snack

Kale Chips – Healthy Snack

Kale ChipsI was chatting with my 81 year old Mom the other week and she mentioned that she was having trouble making Kale Chips.  She was snacking on them because they were good for her blood pressure.  According to my Mom a couple of weeks of chomping on Kale Chips her blood pressure went down enough that her doctor allowed her to stop taking her medicine.

She’s become a true believer in the virtues of Kale.  Her only issue was that her homemade Kale Chips weren’t as crisp as the store bought chips.  I’m not sure where she got the recipe from nor do I know why her chips weren’t coming out crispy.  So I decided to try my hand at making Kale Chips if only to give her a better recipe.  Turned out the chips I made were delicious!  My whole family loves them.  Now we’re all making Kale Chips!

This recipe is so easy to make and very inexpensive too!  Here’s the recipe.

Ingredients:

1 Bunch Fresh Kale

1/4 Cup Extra Virgin Olive Oil

1 Tsp. Sea Salt (optional – if you have high blood pressure or are watching your salt intake you may want to skip the salt or ask your doctor before you use it)

1 Tsp. Garlic Powder

Directions:

Kale ChipsWash Kale, separate the leaves, pat each leaf dry with a paper towel.[spacer height=”20px” id=”2″]

Cut each leaf into 3-4 horizontal sections, when you get to the thick part of the center rib, cut the rib off and discard.

Place Kale into a large bowl, drizzle with olive oil and toss  to distribute oil to all the kale.

Kale ChipsArrange Kale in a single layer on a parchment covered sheet.[spacer height=”20px” id=”2″]

Sprinkle salt and garlic powder over chips.

Place sheet into 225º oven.

Kale chipsCook for 3 hours, turning over chips half way thru cooking.

Kale will shrivel up as it dehydrates.  Test chips for crispiness before removing from oven.  If they aren’t crispy enough leave in oven longer until they are crisp.

Kale chipsCool chips completely then store in airtight containers.

Be sure you keep container tightly closed to keep moisture out.  Moisture will cause the chips to go stale and loose its crispness.  Do not refrigerate the chips, they will loose crispness.  Chips will keep for about a week at room temperature.[spacer height=”20px” id=”2″]



Kale chips
Kale Chips
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Kale chips
Kale Chips
Print Recipe
Ingredients
Servings:
Instructions
  1. Wash Kale, separate the leaves, pat each leaf dry with a paper towel.
  2. Cut each leaf into 3-4 horizontal sections, when you get to the thick part of the center rib, cut the rib off and discard.
  3. Place Kale into a large bowl, drizzle with olive oil and toss to distribute oil to all the kale.
  4. Arrange Kale in a single layer on a parchment covered sheet.
  5. Sprinkle salt and garlic powder over chips.
  6. Place sheet into 225º oven.
  7. Cook for 3 hours, turning over chips half way thru cooking.
  8. Kale will shrivel up as it dehydrates. Test chips for crispiness before removing from oven. If they aren't crispy enough leave in oven longer until they are crisp.
  9. Cool chips completely then store in airtight containers.
Recipe Notes

Be sure you keep container tightly closed to keep moisture out.  Moisture will cause the chips to go stale and loose its crispness.  Do not refrigerate the chips, they will loose crispness.  Chips will keep for about a week at room temperature.

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