Kale Chips with Rosemary & Sea Salt

4 years ago
Kale Chips
Kale Chips with Rosemary & Sea Salt
 
Ingredients
  • 1 bunch of kale, approximatley 5-6 large leaves (I used the curly variety for its pungent flavor profile, but there are also dinosaur and ornamental varieties with a slightly sweeter taste)
  • 2 Tablespoons fresh rosemary leaves, roughly chopped
  • 1 teaspoon sea salt
  • 2 Tablespoons olive oil
 Instructions
  1. Preheat your oven to 400 degrees.
  2. You will need 2 large baking trays, each at least 9×13-inches (no need to oil them).
  3. Prepare the kale by removing the center rib. (This is easy to do if you fold the leaf in half at the rib (length-wise), then use a paring knife to cut away the rib and stem. Discard.)
  4. Wash the kale thoroughly by submerging the leaves in a large bowl of cold water and gently moving them around for a few seconds to loosen any debris. Transfer kale to a large colander for a final rinse and draining.
  5. Spread the leaves out on clean kitchen towels to dry completely before proceeding. (I change towels and flip the leaves to make sure they are completely dry.)
  6. At this point, if you would like to store the kale for later use, roll loosely in a dry kitchen towel and place in a large food storage bag. Store in the fridge for up to 1 week.
  7. Once kale is completely dry, chop or tear the leaves into the size you desire (I like larger pieces of about 3″x3″, but whatever you like is fine.)
  8. Place the torn leaves into a large bowl; add the rosemary, sea salt, and drizzle with olive oil.
  9. Gently toss the leaves by hand, making sure each piece is oiled (you may need to rub the oil onto some pieces to insure complete coverage).
  10. Place the kale pieces onto baking trays, being careful to give the pieces enough room so they do not overlap (they will cook together and will not become as crisp as you want them to if they are touching during baking).
  11. Bake for 9 minutes, flip, then bake 4 minutes more. Remove the chips from the oven and transfer to a platter to cool.

Enjoy!

Gigi ~ GlutenFreeGigi.com

All content copyright Gluten Free Gigi, LLC. Please share courteously, providing link back and full credit for my work. Thank you. 

This is an article written by a member of the SheKnows Community. The SheKnows editorial team has not edited, vetted or endorsed the content of this post. Want to join our amazing community and share your own story? Sign up here.
comments

More from food

Food & Recipes
by Aly Walansky | 3 hours ago
Food & Recipes
by Zlata Faerman | 4 days ago
Food & Recipes
by SheKnows Editors | 5 days ago
Food & Recipes
by Sandra Denneler | 5 days ago
Food & Recipes
by Aly Walansky | 5 days ago
Food & Recipes
by Aly Walansky | 5 days ago
Food & Recipes
by Sarah Long | 6 days ago
Food & Recipes
by Heather Barnett | 6 days ago
Food & Recipes
by Brandi Bidot | 7 days ago
Food & Recipes
by Yasmina Jacobs | 7 days ago
Food & Recipes
by Aly Walansky | 7 days ago
Food & Recipes
by Justina Huddleston | 8 days ago
Food & Recipes
by Heather Barnett | 11 days ago
Food & Recipes
by Aly Walansky | 12 days ago
Food & Recipes
by Aly Walansky | 12 days ago