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Kale Chips
For All Stages of the ITG Diet Plan
Difficulty
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Ingredients
For 4 Servings(s) (
)
Recipe
- 1 large bunch of kale (or bag of pre-cut)
- 2 tablespoon(s) extra virgin olive oil
- 0.5 teaspoon(s) Sea salt, more or less to taste
- 0.5 teaspoon(s) Fresh black pepper
- 0.25 teaspoon(s) cayenne pepper (optional)
- 2 tablespoon(s) apple cider vinegar (optional)
Kale Chips Directions
- Preheat oven to 350 degrees.
- (Optional) With a knife, separate leaves from the thick ribs, and discard ribs.
- Cut or tear the kale leaves into your desired size of chips - note that they will shrink while baking so do not cut them too small.
- Combine the kale leaves, oil and 1/4 teaspoon of sea salt in a large bowl. Use your hands to toss, evenly coating the leaves with oil.
- Spread out the kale in a single layer on a parchment-covered baking sheet (or two). Sprinkle remaining salt and pepper over the leaves.
- Bake for 3 minutes on upper rack in oven and then move the sheet to the lower rack for 3-4 more minutes, or until the kale is crunchy and no longer soft. Do not overcook as the leaves can shrink and become too fragile.
- Remove and serve hot immediately, or store in a sealed container for up to 1 week.
- Experiment with your favorite seasonings such as cayenne pepper, crushed red pepper, paprika, garlic, and even coat with oil, vinegar and salt for salt & vinegar kale chips!
