Baked Kale Chips

Source

Recipes to Nourish

Ingredients

Display units in Metric

1	large	bunch kale ("Dino"/ Lacinato Dinosaur Kale)*
2	tablespoons	pasture butter melted
2	teaspoons	fresh lemon juice about half of a squeezed lemon
¹⁄₄	teaspoon	Celtic sea salt (See Resources)
¹⁄₄	teaspoon	organic kelp granules optional (I use Maine Coast)

1. Preheat oven to 315 degrees. Place 9x13 oven-safe pan in oven to get hot. I use a stoneware (clay) large bar pan which bakes everything beautifully.

2. Melt the butter. I find the easiest way is to melt it in the oven in a 4 oz. mini oven-safe Ramekin. Otherwise, melt it on the stovetop.

3. Wash kale and shake dry in kitchen towels or in a salad spinner. Make sure to look for bugs since it’s organic.

4. Break kale into large chunks, about 2” chunks. You don’t have to remove the stem, it’s loaded with nutrition too, but if you don’t like that extra thickness, remove the stems, then tear into chunks.

5. Add kale chunks into a large bowl with melted butter, lemon juice and sea salt. Mix to coat, use your clean hands, they work better than a spoon.

6. Pour kale onto hot pan in oven, spread evenly and set timer for 10 minutes.

7. At 10 minutes, stir kale and spread evenly. Set timer for another 10 minutes, check again.

8. They should start to be crispy at this point. If they are not, leave in for ONLY a few more minutes. Watch them carefully because they crisp fast and will start to burn and taste a little bitter. Every oven is different, so make sure to keep an eye on them.

Yield: Makes about 2 cups cooked.

*Dino kale is my favorite, but you could use Curly or Red Russian instead.

Note: Every oven is different, if you feel they are not cooking well (getting crispy enough), increase the temperature to 320 degrees, but make sure to watch them carefully. If most are crispy and some remain a little soft, take it out of the oven. Softer pieces taste good too and it’s not worth cooking longer and having burnt kale chips.

1. Preheat oven to 315 degrees. Place 9x13 oven-safe pan in oven to get hot. I use a stoneware (clay) large bar pan which bakes everything beautifully.
2. Melt the butter. I find the easiest way is to melt it in the oven in a 4 oz. mini oven-safe Ramekin. Otherwise, melt it on the stovetop.
3. Wash kale and shake dry in kitchen towels or in a salad spinner. Make sure to look for bugs since it’s organic.
4. Break kale into large chunks, about 2” chunks. You don’t have to remove the stem, it’s loaded with nutrition too, but if you don’t like that extra thickness, remove the stems, then tear into chunks.
5. Add kale chunks into a large bowl with melted butter, lemon juice and sea salt. Mix to coat, use your clean hands, they work better than a spoon.
6. Pour kale onto hot pan in oven, spread evenly and set timer for 10 minutes.
7. At 10 minutes, stir kale and spread evenly. Set timer for another 10 minutes, check again.
8. They should start to be crispy at this point. If they are not, leave in for ONLY a few more minutes. Watch them carefully because they crisp fast and will start to burn and taste a little bitter. Every oven is different, so make sure to keep an eye on them.
Yield: Makes about 2 cups cooked.
*Dino kale is my favorite, but you could use Curly or Red Russian instead.
Note: Every oven is different, if you feel they are not cooking well (getting crispy enough), increase the temperature to 320 degrees, but make sure to watch them carefully. If most are crispy and some remain a little soft, take it out of the oven. Softer pieces taste good too and it’s not worth cooking longer and having burnt kale chips.

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