You can buy kale chips at the health food store or you can make your own tasty vegan snack chips. One nibble of these rosemary-infused kale chips will show you why kale chips are highly addictive.
According to Max Goldberg, organic food guru and author of the blog LivingMaxwell, kale chips are one of the top organic foods for 2011 (best yet, they are vegan!).
Rosemary kale chips recipe
- 1/3 cup olive oil
- 2 (3 inch) sprigs fresh rosemary
- Pinch or 2 red pepper flakes
- 1/2 pound kale leaves, washed, patted dry and torn
- Sea salt
- In a small saucepan over medium-low heat, stir together the olive oil, rosemary and red pepper flakes. Keep stirring occasionally for 5 to 10 minutes to infuse the oil.
- Remove the oil from the heat and set aside.
- Meanwhile preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Place the kale in a salad spinner and spin all the moisture out of the leaves, repeating 2 to 3 times to get the leaves extra dry.
- Place the kale in a large bowl. With a fine sieve, strain the oil into an airtight container, removing the rosemary and red pepper.
- Drizzle about 2 tablespoons of the infused olive oil into bowl and toss the kale to coat.
- Spread the kale on the prepared baking sheet and bake for 10 to 12 minutes. If the kale is crispy, remove the baking sheet from the oven. If the kale is still soft, continue to bake until crispy. Be sure to watch it carefully and don’t let the leaves turn brown.
- Sprinkle your kale chips with salt and serve.
Cook’s Note: You’ll have rosemary-infused oil left over. Simply use it to drizzle over salads and vegetables, or stir it in rice and pasta dishes.