I sent out a tweet-apology yesterday. The tweet said ‘To all of you I may have rolled my eyes at while professing your love of Kale Chips: I apologize – they are amazing!’
I decided after making the Chorzio & Kale Stew the other day, that I was going to use the remaining Kale to make Kale Chips. They have been all the rage for the past year so I decided to bite the bullet and make some.
Once again, I used my husband’s heritage for inspiration and made a Portuguese inspired version using garlic powder, onion powder and fresh parsley.
You HAVE to try these, promise me you will……come on………you will thank me big time. Plus, you have to make these as your green food for St. Patrick’s Day!
1/2 large bunch of kale, any leaf shape
a few teaspoons of olive oil
1/2 – 1 teaspoon of garlic powder
1/2 – 1 teaspoon of onion powder
1/2 – 1 teaspoon of coarse salt
A few handfuls of fresh parsley, chopped
1. Preheat the oven to 375 degrees.
2. Wash and dry kale, remove and discard the thick stem/stalk and rip the kale into pieces, roughly 2-3 inches in size.
3. Drizzle the oil on top and using your hands, make sure the oil is well distributed. Then shake on the garlic powder, onion powder and salt. Bake for 10-12 minutes, until the leaves are browning.
4. Place the chips in a bowl and scatter parsley all over.
Be sure to spread the kale leaves out evenly for the best crisp-a-bility.