Crunchy, salty and savory… can you believe that I am talking about the super healthy kale? Some of you reading this may not even know what I am talking about! I hadn’t heard of it (kale) until around 4 years ago when I started eating more whole foods. I didn’t care much for kale on its own, but pureed in a fruit smoothie it was a lot like spinach… I couldn’t even tell it was in there! That is why, when I first saw a recipe for kale chips a few months ago, I knew I had to try them! I sort of winged it on the ingredients and just picked out flavors I thought would compliment the kale. The secret behind getting a good crispy texture without burning them is to bake them at 275 degrees F instead of 350. If the chips are burned they will just taste bitter!
I sprinkled Parmesan cheese and garlic to make these “Italian Style”. How do they taste? It’s hard to explain, but I would describe the flavor as having a a mild “broccoli” taste. The texture takes a few bites to get used to because its sort of like eating dried leaves (which technically it is). The Italian seasoning gives it a nice kick of salty and savory to round out the flavor profile. Feel free to add your own spices to the mix too… I think anything that you would mix with broccoli would taste good on these.
Crunchy Italian Style Kale Chips!
- 1 large bunch of Kale
- olive oil in mister Like Misto brand
- kosher salt
- grated parmesan cheese
- garlic powder
- Separate the kale leaves from the large stems it is connected to. Just use the leafy parts and place on a cookie sheet. Mist the leaves with olive oil (I highly recommend a Misto). Sprinkle kale with a little garlic powder. Place in a 275 degree oven for about 20 minutes- do not let the chips brown. Once they are out of the oven sprinkle with a touch of salt and grated Parmesan cheese. Serve immediately. They do not keep very well. (be careful on the salt because you can over-salt these easily).