baked kale chips
when baked, kale becomes light and crispy. paired with an aioli, these make a healthy crowd-pleasing appetizer
I'm a BIG fan of kale. I totally jumped on the bandwagon and now order a kale salad (only when arugula isn't on the menu) every chance I get. However, ordering what many call a "garnish" still somehow solicits looks from my friends and family, even as I happily chew (and chew, and chew....) away on my delightful salad.
A few years ago, I remember making these for myself one night when I realized I had nothing in the fridge BUT kale. I heard about kale chips before, so I hopped onto Pinterest and found no shortage of various recipes and ideas.
Recently, I wanted to make these again as part of convincing my family that kale isn't ALWAYS so chewy and "green-tasting" (their words). We bought a bunch of kale, and with my mom's help, came up with a great aioli that perfectly compliments this simple "chip".
baked kale chips
makes enough for four people (or two very hungry people) to share as an appetizer
you will need:
- 1 bunch red kale (or any curly-edged kale)
- olive oil to drizzle
- salt and pepper
- 1/3 cup mayonnaise
- juice of half a lemon
- 1 tsp garlic salt
- 1/2 tsp paprika (optional, but I think it added a nice kick)
Follow these simple steps and you can whip up a fast and nutritious snack:
- Preheat oven to 300F
- Chop off the stems of the kale, wash, and pat dry the leaves
- Hand-tear the kale into chip-sized pieces. note: if you want zero chewy-ness, rip off the ribs (purple portion in the photo above) and discard
- Spread out on large baking sheet, drizzle/spray lightly with olive oil, then add salt and pepper
- Bake for 20 minutes, checking once to toss
- While baking, mix the aioli: mayo, lemon juice, garlic salt, paprika
- Serve fresh out of the oven after slightly cooling and enjoy these light and crispy delights!