|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Contributed by: www.bluejeangourmet.com||Added: Feb 20, 2010 at 10:07 AM|
Pieces of kale lightly tossed with olive oil and baked in oven. You have to try it to believe how unbelievably delicious these are!
How to make it:
- 1-2 bunches kale
- extra virgin olive oil
- sea salt
- Cut or tear the kale leaf off of the middle rib.
- Cut or tear the leaves into bite-sized pieces.
- Rinse the kale thoroughly in a sink full of cold water.
- Transfer into a colander to drain.
- Use a salad spinner or dry for 5-10 mins on a towel.
- Dry kale leaves make a big difference when it comes to getting your chips crunchy.
- Put dried kale pieces in bowl.
- Drizzle a few tablespoons of oil toss to coat, only.
- Spread the kale out onto baking sheets, work in batches.
- Salt the kale just before you slide it into the oven.
- Bake for 12-15 minutes, or until the edges of the kale pieces have become crinkly and any remaining moisture has left the leaves.
- Serve warm.
I've used both flat (Tuscan) and curly kale, but prefer the latter. Prepping the kale takes a little work, but once you've done that, the chips are incredibly simple to make. If your grocery store sells pre-washed & bagged kale, feel free to cheat! I usually prep two bunches at once, storing the washed and dried leaves from one bunch in a Ziploc bag for future use.