Easykalechips Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie 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. Drizzle kale with olive oil and sprinkle with seasoning salt.
• Bake until the edges brown but are not burnt, 10 to 15 minutes.

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
• Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
• Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Steps:

• Wash and dry your kale. If you prefer, you can cut out the large central stem (these can get kind of "sticklike" when dry) I usually do this with the regular kale, with Dino Kale I might leave it inches For kids, I destem. Try to keep the pieces no larger than 2".
• Mix together the sea salt, lemon juice and olive oil.
• Put your kale in a large mixing bowl, then pour the salt, lemon and oil mix over it and massage the kale for several minutes (until it feels like the kale is coated pretty evenly).
• Drizzle the honey over it and massage for several more minutes until it feels like the kale is coated with honey.
• Place the kale carefully in the dehydrator (if its bunched up, try and get it to lay flat) and set it at 115 degrees for 8 hours. If you make this the night before it works out really well as they are done when you wake up.
• If you don't have a dehydrator, or you are in a hurry, you can also make these in the oven, though they won't be "raw" anymore- I set my oven at the lowest setting (in my case 190 degrees) and put the kale on two cookie sheets, and then check them and turn them every 20 minutes until done. In my case it takes somewhere around an hour. However I prefer them in the dehydrator :).

Steps:

• Preheat the oven to 275 degrees F.
• Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Steps:

• Preheat oven to 425 degrees.
• Line 2 large baking sheets with Reynolds Non-Stick foil and then spray with canola oil. If you don't have non stick foil, use regular foil with a little more oil spray.
• Place 2" kale pieces in single layer, do not overlap.
• Spray lightly with oil.
• Salt, to taste. (go easy).
• Bake for 8-10 minutes, until crispy. Check after 8 minutes. Time will depend on the size of your kale pieces and how curly.
• I try to lay my pieces out flat.
• I wait until I see a spot or two of brown on the thin or small pieces.
• Remove and enjoy.