Kale Chips

10 C of cut up kale leaves, roughly 3×3″ pieces  (This recipe is best with the curly kale, although I also use the lacinato variety, also called Tuscan kale or dino/dinosaur kale )
2 T olive oil
1T lemon juice
1/4 C untoasted sesame seed
sea salt

Remove all stems from kale.
Cut leaves into pieces about 3×3″.
Wash leaves and air dry.
Preheat oven to 200 deg.
Line large cookie sheets with aluminium foil.
Place leaves in a large mixing bowl; dribble olive oil and lemon juice all over leaves.
Sprinkle salt and sesame seeds.
With your hands, mix thoroughly.
Place on 2-3 large cookie sheets, overlapping no more than 2 layers thick.
Bake at 200 deg 30 min, flip leaves over, bake another 20-30 mins more till totally crispy.
Serve immediately,

Note: If the leaves are perfectly crispy, can store in airtight container when totally cool, and will  stay crispy for a few days. Prior to serving, if chips are not crispy enough, place on cookie sheet on 250 deg for 5 min.

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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