Page 12 - Giv'er Miramichi magazine - Spring 2017

Kale Chips Recipe

Kale chips make a light, crispy snack that is packed with vitamins and anti-oxidants.
This summer add some kale to your garden so you can make this tasty treat yourself.

Ingredients
- Fresh Kale Leaves
- 1 to 2 Tblsp olive oil depending on how many you are making
- salt and spices to season (optional)

Directions
1. The key to making crispy kale chips without burning them is to go "low and slow"
with the baking. Pre-heat oven to 300F and line a baking sheet with parchment paper.
2. Thoroughly wash and dry the kale leaves. You don't want any water left on them or
they'll end up soggy. Press them between paper towels, shake them, air dry them and leave
them on the counter for awhile to until you're sure they are dry.
3. Separate the leaves from the stems. You can use a knife or an easy way is to hold the
stem between your fingers and slide the other hand up the stem to remove the leaves. Tear
them into bite sizes pieces.
4. Place the kale leaves in a big bowl and drizzle with olive oil. Using your hands massage
the oil into the leaves so they are all lightly coated.
5. Add salt and whatever other seasoning you like, or leave them bare. Some people use
chili powder or garlic and others like cinnamon! Be cautious with the salt! The kale will
shrink up and the flavours will condense.
6. Spread the kale onto the baking sheet in a single layer - don't overcrowd the kale! Bake
for 25 minutes. Rotate the pan halfway through. They will shrink up and brown slightly.
Smaller pieces will cook faster so check on them before the time is up and remove any
that are already cooked. Let cool for 3 minutes and enjoy immediately.

12 www.GiverMiramichi.com Spring 2017