Healthy Easy and Quick Recipe!!
By Jessica S. Tolbert
April 01, 2012
Especially for the health-conscious, this is a non-guilty pleasure, so enjoy!
Baked Kale Chips
(Makes 2-3 servings of kale chips, recipe adapted from many other bloggers who also
made kale chips.)
One bunch of kale, about 6 oz.
1 tablespoon extra-virgin olive oil
1 tablespoon vinegar (or a sherry vinegar, but any vinegar you like the flavor of will work)
Sea salt to taste
- Preheat an oven to 350°F (175°C). Line a non-insulated baking sheet with parchment paper.
- With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite size pieces.
- Wash and thoroughly dry kale with a salad spinner or paper towels until very dry.
- Place kale pieces into a large Ziploc bag (or use a bowl if you don’t mind getting your hands oily.) Add half of the 1 tablespoon of olive oil, seal bag, and squeeze/shake the bag so the oil gets distributed evenly on the kale pieces. Add the other half-tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil.
- Open the Ziploc bag and sprinkle 1 tablespoon of (sherry) vinegar over the kale leaves, then seal bag and shake well to spread the vinegar over all the leaves.
- At this point, you may also sprinkle the kale with sea salt or do so after baking.
- Arrange kale leaves in a single layer on the baking sheet, then bake until they are mostly crisp and edges are brown but not burnt, about 10-20 minutes (depending on the size of your oven). Check every 5 minutes or so and turn pieces over. If you prefer the chips crispier, bake in additional increments of 5 minutes.
When chips are done to your liking, sprinkle with sea salt (unless you’ve done so before baking) and eat immediately.
Co-Editor & Contributing Writer, B.L.O.G. Magazine™
Jessica S. Tolbert, Co-Editor & Contributing Writer. Jessica is passionate about life, love, and most importantly, her Lord. In 2009, she graduated Magna Cum Laude with a bachelor’s degree in Mass Communication from Florida International University in Miami. Her love for music and promotion landed her an executive position with a local non-profit organization (Employed By My Vision, Inc.) and record label. Jessica now works as a grant writer/editor at her alma mater, where she met her husband whom she married in August 2011. She has also appeared as a guest on NEWDradio discussing interracial relationships. Once a victim (now a victor) of sexual abuse, Jessica plans to one day write a book about true healing, sharing her testimony and the hope of overcoming brokenness. She currently serves at Christ Community Church, where she spearheads its marketing efforts, sings on the worship team with her husband, and co-leads Sunday School for the youth. Connect with her on Facebook and Twitter or email her at firstname.lastname@example.org for updates on what God is doing in her purpose-driven life.