Scrolling through the recipes on this site, it’s probably no secret that I’m a huge fan of kale. Instead of rambling on about the many health benefits of our leafy green BFF, I’d like to share this awesome info-graphic I found from Juice Generation (if you’re in NYC you MUST try their Acai Bowls!).
We’ve recently made raw Sour Kream and Onion and Chocolate Coconut Peanut Butter kale chips using a dehydrator, but today’s Baked Kale Crisps are a great alternative for those without a dehydrator or times when you can’t wait twelve hours for your kale! These crisps are crunchy on the edges, slightly chewy in the middle and super satisfying.
Baked Kale Crisps
makes 4- 6 servings
What you’ll need:
- 1 bunch kale (rinsed and dried)
- Coconut or olive oil cooking spray
- Sea salt
- Preheat oven to 400°
- Remove kale from stalks and break into pieces 1.5″- 2″ long.
- Line a baking sheet with aluminum foil. Spay foil with cooking spray. Spread kale out over sheet, making sure the pieces don’t overlap. Spray the kale generously with cooking oil and sprinkle with salt.
- Bake for 9-15 minutes (the amount of time will really vary with each oven) until the edges of the kale are nicely browned. Enjoy right away!
Kale Crisps add a nice texture to any meal, try serving yours with other cooked veggies or soup! I enjoyed mine with sautéed broccoli, mushrooms, eggplant and Tofu Sour Cream.
ps- How awesome is this necklace from Vegan Cuts!?