Rosemary Kale Chips
The key to crispy kale chips is removing as much moisture as possible before baking. If you have a salad spinner, now is the time to use it; otherwise, pat leaves very dry with paper towels or a clean kitchen towel.
Nutrition
Calories: 60 kcalCarbohydrates: 6 gProtein: 3 gFat: 4 gSaturated Fat: 0.5 gSodium: 310 mgFiber: 2 gSugar: 1 g
Ingredients
- 1 bunch curly kale about 12 oz., ribs and thick stems removed
- 1 Tbsp. olive oil
- 2 Tbsp. minced fresh rosemary
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
- 1. Place racks in lower-middle and upper-middle of oven and heat to 300 degrees. Line two baking sheets with parchment.
- 2. Rinse leaves and dry thoroughly, then tear into 2 pieces; add to a large bowl. Add oil, rosemary, salt, and pepper and toss until leaves are well-coated and seasoning is evenly distributed. Divide kale between prepared baking sheets and spread into an even layer, leaving as much space between leaves as possible.
- 3. Transfer to oven and bake 10 minutes. Toss kale gently, then rotate baking sheets and continue to bake until leaves are crisp and beginning to brown, about more 10 minutes. Cool 5 minutes on baking sheets before eating. Store kale chips in an airtight container at room temperature for up to 3 days.
- Source: Hannaford fresh Magazine, July - August 2020