Hello there. My name is Hannah Cowles and I am a stay at home mom who works part time at a family restaurant in Upstate NY, so needless to say I am always on the go. This is a great recipe to make and bring for a healthy alternative to potato chips. The beauty of this recipe is you can make it taste anyway you would like. All you need to do is just add a couple of spices and some wonderful kale, and voila-Yumminess!
Hope you all enjoy!
Ingredients
- 1 large bunch Tuscan kale (10 to 12 leaves) if you don't have Tuscan Kale you can substitute for any local kale that is at your farmers market or grocery mart. Just make sure that you get rid of the stalk and the rough parts of the leaves. Also use the scraps for a homemade veggie stock. So good! :)
- 1 tablespoon olive oil
- Sea salt to taste
- Fresh ground pepper to taste
- Any seasonings you prefer. I like oregano, basil, turmeric and chili pepper.
Directions
Preheat oven to 275°F.
Remove stalks and ribs from kale. Rinse and dry leaves. If they are organic, rinse several times because they will have silt from the sand.
Toss leaves in a large bowl with olive oil, just enough to cover them. Sprinkle leaves with sea salt and ground pepper, and the seasonings you chose.
Arrange leaves in a single layer onto a baking sheet. Bake for approximately 30 minutes or until crisp. Make sure you watch. I put my clock on for 25 to make sure they don't overcook.
Transfer and let cool onto a wire rack or paper towels.
AND ENJOY! They are so good, and my kids just eat them up. :)
Thanks Hannah. I'm interested to hear if other kids like these too. That's the real test on snacks!
That sounds really good!
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