Spring has arrived in California which means the addition of some extra farmers’ markets, including one of my favorites at a local beach:
I know, as if I needed another reason to go to the market. On this trip, I ended up with a big bunch of curly kale which just screamed kale chips to me. Although I love using the dehydrator for this delicious treat, I was too impatient and so tried making them in the oven baked at a high temperature. Success!!!
The recipe is so simple – just bake the chips at 375°F for 8 minutes on one side, and then flip and bake at 350°F for another 5-6 minutes. I used a light spray of coconut oil to help them keep from sticking and to help them crisp up:
Served with some leftover tofu burger and steamed asparagus, these oven-baked kale chips hit the spot:
- 1 large bunch curly kale
- Non-stick coconut oil cooking spray
- Salt and pepper, to taste
- Preheat oven to 375°F. Line two baking sheets with parchment paper or aluminum foil for easy clean-up. Spray the baking sheets lightly with non-stick cooking spray.
- Use your hands to remove the kale leaves from the stems. Add the leaves to a salad spinner and wash thoroughly. Spin dry.
- Place the kale leaves on the baking sheets, trying to keep the leaves from overlapping. Spray the tops of the leaves lightly with nonstick cooking spray and sprinkle lightly with salt and pepper, if desired.
- Bake at 375°F for 8 minutes. Flip the kale chips and return them to the oven. Reduce heat to 350°F and bake for approximately 5-6 more minutes, or until the leaves start to become brown around the edges. Be careful not to burn.
- Remove from the oven and serve immediately.
Sorry, dehydrator, you lost.
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