= Serves: 4 to 6
= Serving size: ½ cup
= Active time: 10 minutes
= Total time: 30 minutes
Don’t pay $6 for a small bag of kale chips. It’s easy to make your own, and they taste better. It may take a while for kids to get used to these, but trust me: Before long, your kids will be scarfing these up as fast as you can make them.
Ingredients
1 tablespoon olive oil, plus oil for the sheet pans
1 bunch curly kale, washed and dried well
1 tablespoon fresh lemon juice
½ teaspoon salt
½ teaspoon fresh lemon zest
STEP 1: Preheat the oven to 300°F.
STEP 2: Lightly oil two baking sheets, using about 1 teaspoon per baking sheet, or use cooking spray.
STEP 3: Strip the curly leaves off of the kale by holding the bottom of each stem and pulling your hand up along it, stripping off the leaf part and leaving behind the tough stem. Tear the kale into large pieces and put them in a large bowl.
STEP 4: Add the lemon juice, oil, and salt to the bowl. Using your hands, mix so that the leaves are evenly coated. Caress the leaves as if you were putting moisturizer on them, making sure to get all the nooks and crannies.
STEP 5: Arrange the kale on the baking sheets in a single layer and put in the oven. Bake the kale until the leaves are dry and crisp, but before they start turning dark brown, about 20 minutes.
STEP 6: Sprinkle the grated lemon zest over the kale and serve warm or at room temperature.
Stored at room temperature on a covered plate, the chips will hold their crispness for one day.
VARIATIONS:
• Try adding cayenne and dill.
• Try using flavored salt, such as smoked or truffle salt.
• Use a flavored oil, or walnut oil.
GOES WELL WITH:
• Soups, chilis, and sandwiches
• Marinated olives, fruit, and cheese, as a snack or on an appetizer
• Sweet potato chips
Per serving: Calories 50, Calories from Fat 35, Total Fat 4g (6% DV), Saturated Fat 0.5g (2% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 310mg (13% DV), Carbohydrates 4g (1% DV), Dietary Fiber < 1g (3% DV), Sugars 0g, Added Sugars: 0g, Protein 1g, Vitamin A 130%, Vitamin C 80%, Calcium 6%, Iron 4%.