Why do these taste so good? They're green.
I've been wanting to make these for awhile, but most recipes just say something like this:
Spritz with olive oil spray and bake at 400F until crispy.
That's it? That can't be it. That's not a recipe, it's not even a complete sentence. How am I supposed out make a dish off of that?
So I didn't. My life was kale-less until I made these, and frankly, I'm not sure how I made it this long.
So when I found the most in depth kale chip recipe I had seen so far from Kath, I decided to give it a go.
Now, my dear readers, behold the most descriptive, picture filled kale chips recipe you may ever find.
Note: You can season these however you like. You can use cheese, chives, salt, pepper, garlic, cayenee, oregano, whatever you like! The possibilities go and on. It al depends on your tase buds, if you like sour cream and onion chips, salt snd vinegar chips, cheesey, chips, spicy chips, barbecue chips, or just good ol' salt.
One bunch of kale (You can use multiple bunches if you want more chips.)
Olive oil nontcik spray (I think a Misto would work really well with this)
Whatever seasoning you want (see note)
I used salt and onion powder
But you may want to try to make them somewhat similar sizes for the sake of even cooking.
They may not look like much in this picture, but kale is not overly photogenic. (No offense, kale.)
Don't be decieved, these are amazingly amazing. I said amazing twice.
Please try these. I dare you.