I had intended to make kale chips for my clients yesterday, but a sliced thumb kept me home with an overwhelming amount of kale. I gave some away to a neighbor. I made a kale breakfast skillet today, and I'm planning a kale-plantain breakfast bowl with kale pesto tomorrow. With this mid day snack, I say that leaves me with about 6 cups of kale left... It's the kale-pocalypse.
Recipe from the great Minimalist Baker | Serves: I'd say 2 | Time: ~30 min.
Ingredients
4 packed cups curly #kale
1-2 tbsp melted coconut or avocado oil (I ended up using avocado oil spray, and it seemed to work all right)
Seasonings: pinch of salt, 1 tsp cumin powder, 1 tsp chili powder, 1 tsp curry, 1 tbsp nutritional yeast
Instructions
Preheat oven to 225 degrees F. Use convection bake if you have it to speed cooking time and help chips crisp up even more.
Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.
Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.
Spread the kale over 2 large baking sheets (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking.
Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.
Remove from oven and let cool slightly - chips will crisp up even more once out of the oven.
Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.