I’ll admit it: one of my New Year’s resolutions is to get into “wedding shape”, and that means eating a little better than I have been the past couple of months! However, one thing I refuse to do while eating better is sacrificing flavor. I live to eat, and although I’ll be trying to make some better eating choices as 2012 kicks off, I will not give up my expectation of deliciousness.
I remember a couple years back walking around Whole Foods and enjoying a free sample of this new dehydrated Kale product that was for sale. It was light, crispy, and flavorful. I was about to buy it until I saw the hefty price tag of $8 for a little tiny package of no more than 2 servings. For some reason, today that experience popped into my brain and I decided to try to make my own “dehydrated kale”. After doing a little internet research, I developed the following recipe. These Baked Kale Chips: 3 Ways are super easy, super healthy, and most importantly, super delicious…
Baked Kale Chips: 3 Ways
Parmesan-Lemon // Chili-Cumin Dusted // Oil & Vinegar
- 2 bunches of kale (I got the curly kind, but any type will do)
- 2 tbl. Olive Oil
- 1 tbl. parmesan cheese
- 1 tsp. lemon zest
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 – 1 tbl. apple cider vinegar, to taste
- Sea Salt, season to taste
Preheat oven to 300. Remove kale from their stems (try to keep the kale in decent bite-size pieces) and discard any tough center ribs. Wash kale and dry completely. If there is water left on the kale, it won’t crisp up properly. Put kale into a large bowl, add olive oil, and sprinkle with salt. Toss so all kale is evenly coated with the oil and salt. Divide kale into three bowls. In one bowl, add in lemon zest and parmesan cheese, in another add the chili powder and cumin, and in the last add the vinegar. Toss added ingredients with the kale in each bowl. On three separate baking sheets (one for each kind of kale chip) lined with parchment paper (I was out, so I just used aluminum foil), lay the kale mixture in a single layer. Bake for approximately 20 minutes, or until tips are browned and kale feels crisp.