Ingredients
1 bunch kale (washed and completely dry)
1 tablespoon olive oil
Salt & Pepper (to taste)
Directions
Preheat an oven to 250 degrees F.
While the oven is preheating - completely remove the ribs from the kale leaves. I prefer to leave them whole, but you could chop them up if you like.
In a large bowl toss kale leaves with olive oil, salt and pepper until thoroughly coated.
Bake about 15-20 minutes on a cookie sheet with parchment paper. The leaves tend to burn easily, so keep an eye on them while in the oven.
Crisp kale can be stored for upto 2 days in an airtight box. Use as a garnish in soup, or enjoy as a snack as is!
I have even used it in place of seaweed in ramen.
1 bunch kale (washed and completely dry)
1 tablespoon olive oil
Salt & Pepper (to taste)
Directions
Preheat an oven to 250 degrees F.
While the oven is preheating - completely remove the ribs from the kale leaves. I prefer to leave them whole, but you could chop them up if you like.
In a large bowl toss kale leaves with olive oil, salt and pepper until thoroughly coated.
Bake about 15-20 minutes on a cookie sheet with parchment paper. The leaves tend to burn easily, so keep an eye on them while in the oven.
Crisp kale can be stored for upto 2 days in an airtight box. Use as a garnish in soup, or enjoy as a snack as is!
I have even used it in place of seaweed in ramen.
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