Kale Chips

fit_kalechips

Recipe By Kim O'Donnel from the book “The Meat Lover’s Meatless Cookbook”

Put down those potato chips and try this healthy snack while you are watching TV!

(Photo Credit: Myra Kohn)

Yield: 4 sandwiches or a bowl of TV snacks

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Ingredients

  • 1 bunch (4 to 5 cups) Lacinato kale (also sold as Dinosaur kale)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes (optional)

Directions

  1. Preheat the oven to 350°F.
  2. With a sharp knife, remove the stem and middle rib of each kale leaf so that all you have left are leaves. Wash the leaves, then dry thoroughly, preferably in a salad spinner. With a knife, cut the leaves into small pieces (ideally 3 inches long, 2 inches wide).
  3. Transfer the leaves to a medium-size mixing bowl and add the olive oil, salt and red pepper flakes (if using). With your hand, coat leaves with the seasonings; the leaves will glisten a bit.
  4. Place the kale in a single layer on a baking sheet, giving the leaves plenty of room to roast. Cook for 8 minutes, maybe a few seconds more. Remove from the oven and enjoy.
  5. Best eaten within 24 hours, stored in a paper bag.
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