We’re Cooking: Quick Roasted Kale Chips

We have been trying to eat lighter and greener, so I tried out a quick technique my sister had told me about – grabbing a big bunch of fresh kale and drying it in the oven to create crispy, delicate and super tasty kale chips.  A light dusting of dried herbs de provence and garlic salt over lightly sprayed kale roasted in a single layer on a baking sheet creates a tasty, healthy and easy snack that is super good for the heart and the taste buds.


Roasted Kale Chips
2 big bunches of fresh kale, stems and tough inner veins removed, but keep the leaves as whole as possible
2 tablespoons dried herbs de provance
1 tablespoon garlic salt
2 teaspoons red pepper flakes
Canola or olive oil spray

Preheat oven to 300 degrees.  Spread the kale out onto 2 large baking sheets, in one even layer.  Spray the top lightly with the canola oil spray.  Dust each tray with the herbs, salt and pepper flakes, evenly dividing over each tray.  Roast until the kale is nice and crispy, but not so tough that you can’t bite into it, about 25-35 minutes, flipping the kale over and spraying the other side halfway through the cooking.  Store in airtight containers.

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