Flowfit

Believe it or not, these super crunchy chips are super delicious!  They are crunchy to the point of exploding in your mouth.  It’s a strange crunch… hard to explain.

You’ll have to make it to see!

Kale Chips

• 1 large bunch of kale, washed and dried
• 3 tbsp extra virgin olive oil
• sea salt
• cracked black pepper

Preheat oven to 350 degrees. Tear kale into bite-sized pieces, avoiding the tough inner stalk.

Place kale in bowl, add olive oil and toss with hands.

Place kale on baking sheet lined with parchment paper.  Do not over crowd.

Sprinkle with salt and pepper.

Bake in oven for about 10-15 minutes, or until the kale is crisp.

Here is the part that is a wee bit tricky – if undercooked the kale won’t be super crunchy, if over cooked it’ll taste burnt. Since every oven is different, I say set timer for 10 minutes, test one.  If it’s even a little chewy, add another minute. Test again.  You really want that crunch.

Once you are satisfied, remove kale from oven and let cool for a minute.  Sprinkle with a little more salt and eat immediately.  Any kale left can be put into a sealed container.  If crunch is gone (humidity will take it away pretty fast), simply reheat in oven for a minute.

YUM!

TIPS – if you like things a little spicy, add some chili powder or cayenne pepper before cooking.  Any spice you like really would be a good addition…. come to think of it, I think I’ll try cumin and cayenne next!