Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
This super food has been around for a very very long time but has just recently burst on the scene as a trendy, healthy food source. Almost all restaurants now serve some variant of Kale. Quite interesting how food trends go. Chloe just absolutely hates any dish made with curly kale (somebody did not have their veggies growing up 😉 ), but she devoured the chips I made with this Lacinato organic Kale leaves picked up in the neighborhood Sunday farmers market. The texture of these leaves also known as Dinosaur Kale is very different from Curly Kale and I think make better and lighter chips.
- 1 bunch organic Lacinato Kale
- Oil spray
- Salt & pepper to taste
Rinse and pat dry the kale. Tear the Kale leaves unevenly in ~4 inch sizes and spread on a baking sheet. Lightly spray oil on either side of the leaves. Once sprayed you could use a clean cloth and wipe the leaves so there is an even spread of oil across. Sprinkle lightly salt and pepper over the leaves.
Note – I like to keep the salt and pepper very light to allow the taste of Kale to be the star. You could vary the recipe by adding paprika, citrus garlic etc.
Place a 3rd of the Kale leaves in an air fryer at 400F and ‘fry’ fo ~4-5 minutes or until the kale chips are light and crispy. Serve!
If you do not have an air fryer you could also bake in an oven (5 minutes) or flash fry in oil for 30 sec to a minute.