Originally From
Kale Chips | Kath Eats Real Food
Chanelle wants to cook this
Snack
- Salad spinner full of kale
- 2 tsp olive oil or cooking spray
- 2 generous pinches kosher salt
- Seasonings: Parmesan, Asiago, Old Bay, hot spice
* Preheat oven to about 375*
* Use about 1 OXO salad spinner’s worth of kale (which was a stuffed grocery store veggie bag). Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets.
* Drizzle with about 2 tsp of olive oil
* Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher salt.
* Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.
* Use about 1 OXO salad spinner’s worth of kale (which was a stuffed grocery store veggie bag). Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets.
* Drizzle with about 2 tsp of olive oil
* Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher salt.
* Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.
Kale
