Tuesday, April 23, 2013

Making and Storing Kale Chips

Very tasty and crispy!
Crispy Kale Chips with Lemon
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling


Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html?oc=linkback


Dry extremely well, or use prewashed bagged kale.
They should be a much darker green, almost brown when done.
With my oven, currently in need of calibration, I toast them at 250 F for about 15 min, stirring them a little halfway thru.
People recommended STORING them in any container, glass/box is better, maybe with rice, for 2 days.

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