These are so easy to make and delicious and a great way to get your greens.Using bagged kale works well and is fast, but it's also fun and easy to grow kale in the garden. It's a fall/winter/spring crop. Here in ABQ we plant it late August and eat it up till freezing weather sets in. It will go dormant over the winter and then start growing again in the spring. (Continue to water a little throughout the winter if you don't get rain.)Thanks to our friend Donia Steele who posted her kale chips recipe on Facebook and got us started making these.
- 8 or 10 oz kale
- olive oil
- garlic powder or garlic granules
- Preheat oven to 350.
- Grease a large roasting pan (spray oil like Pam works great).
- Wash kale and chop into pieces approx 2×2 more or less. (These days it’s easy to buy kale bagged with this step already done; check out Trader Joe’s bagged kale.)
- Dump kale into roasting pan.
- Squirt with a little oil.
- Sprinkle with garlic salt or garlic powder or garlic granules. (We can get garlic granules in bulk at our local food coop. They are kind of like garlic salt without the salt. Much better that way. Otherwise, too easy to over-salt.)
- Salt lightly if you didn’t use garlic salt. (Careful, easy to over-salt, doesn’t take a lot. I got mine too salty the first time.)
- Toss till leaves are lightly coated with the oil.
- Put in oven. Don't put it in before temp is up to 350.
- Stir every 2 or 3 minutes.
- Roast until it’s starting to get crispy. Approximately 10 minutes. Be careful not to let it burn. It will get a little crispier as it cools. Each time we make it we get a little bit better about judging the timing.
Here is our little kale patch: