Monday, January 23, 2017

More Kale Chips

You don't need to measure when you're making kale chips.

Make sure your kale is cut up into bite sized pieces. Remove any thick stems because they will not get crispy before the rest of your kale burns.

This time, I drizzled just a little avocado oil over the kale and tossed it with my hands. The amount of oil will depend on the amount of kale. Really, just use enough to coat. Start with a teaspoon if you have a lot of kale.

Place the kale in single layers on parchment lined baking trays. I sprinkled mine with some salt and nutritional yeast.

Bake in a 250F oven for about 30 minutes. Check on your chips and toss them as needed. When they are dry, take them out. Take a piece out of the oven and eat it. That's the best way to test.

Store the chips in a bowl that is loosely covered with a cloth. I find they get soggy without a bit of air.

Yummy and crispy.

Make sure the kale is clean.

Use parchment so the kale doesn't stick.

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