Wednesday, June 17, 2009

Baked Kale Crisps

Some will turn their nose up at these, others love them. They may remind you of toasted nori (sea weed). They are a low calorie nutritious snack, and a decent substitute for potato chips, though not sturdy enough for dipping.

Baked Kale Crisps


1 bunch curly kale
1 tablespoon olive oil ( I use WAY less, see below)*
You may sprinkle with soy sauce/tarmari/low sodium-soy sauce but ~

I prefer either to spritz very lightly with Bragg Liquid Aminos before baking, OR sprinkle VERY lightly with a few grains of coarse sea salt immediately after baking. You may also like a dusting of ground cayenne pepper or chipotle with the salt.


Preheat an oven to 325 degrees F. Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces (try to strive for uniformity in size so they will crisp evenly.)

Wash and thoroughly dry kale with a salad spinner. * Spritz kale with olive oil (I use a Misto (TM) spritzer), or alternately olive oil cooking spray.

Bake until the edges lightly brown but are not burnt, 10 to 15 minutes, turning once half way through baking. If smaller pieces turn crisp before the larger ones I remove them earlier.

Sprinkle evenly with a few grains of coarse sea salt, and ground hot pepper if desired.