Fearless Forager’s Kale Chips

kale chips, uncookedkale chips, cooked

This is one of Fearless Forager’s great inventions: a nutrient-packed dark, leafy green transformed into a crispy, can’t-stop snack! To make kale chips yourslef, rinse and spin dry a bunch of kale, then tear it into pieces three or four inches wide. Distribute the pieces in a roasting pan or cookie sheet. Whisk together a dollop of vegtable oil and one of soy sauce in a small bowl, then toss with kale. Spread kale evenly across baking sheet. It will look like a lot before you cook it (above left), but will contract considerably as it bakes (above right)! Bake at 375 degrees until crisp, turning with a spatula after a few minutes. Cool and enjoy!


5 responses to “Fearless Forager’s Kale Chips

  1. This sounds DELICIOUS. I’m going to make these tonight with kale from my local box!

  2. This was a miraculous recipe for my family. My kids ate these willingly and asked for more which is a big first for them.

  3. Oh salty, crispy goodness. I’ll never make kale any other way again!

  4. I made soup with my last batch of kale, but I LOVE kale chips (I’ve made mine in the past in my dehydrator, but oven would be faster).

    The marinade I use has soy sauce, apple cider vinegar, lemon juice, olive oil, garlic and ginger. YUM!

  5. Pingback: Kale: It’s Not Just for Cooking Anymore « Eating Out of the (Local) Box

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