What do you do when you get an extra day in February? Bake kale chips of course. I have been hearing about it, seeing it on TEDX talk and on blogs, etc. so I took the leap and baked some kale chips.
Through trial and error I learned that the best temperature to bake the chips is not high, rather low and slow. I started with 350deg F and end up with 260 deg F. By the time the kale is cooked, the water is gone and kale is crunchy, salty and oh so light. I feel I should warn you that it is addictive and no matter what time of day it is made, you cannot stop eating it. I had mine with a glass of wine after dinner today and the combination was ah so good!
The real investment in this recipe is time depending on what temperature you bake the kale.
1/4 salt (I added Himalayan pink salt)
dash of fresh black pepper
2 tbspoon olive oil
Mix the kale with olive oil, salt and pepper and put the kale in a cookie sheet. Cook it for 15 min, take it out and turn it around. Put it back in the over for another 12-14 minutes till the kale leaves just crush nicely between your fingers.