Crunchy, salty (and easy) kale chips

Baked kale chips are a simple and tasty snack.

Kitchen Report
Kale chips tossed in macadamia nut oil and sprinkled with toasted sesame seeds alongside couscous mixed with asparagus, sun dried tomatoes, and topped with slivered almonds.

The next time you get a crunchy, salty craving you might try making kale chips.

They are so easy to make and tasty it’s almost ridiculous. You simply tear a bunch of kale into bite sized pieces, coat in oil and seasoning, and bake for about 15 minutes. If you’ve signed up for a CSA (community supported agriculture) share this summer you’ll thank me in a few weeks when kale starts to arrive by the bagful.

The great thing about kale chips is you can play around with flavorings. Try adding a dash of cumin or garlic salt. Or you can use a seasoned oil. I have some Australian macadamia nut oil in my cupboard and this ended up being a delicious choice. I also toasted sesame seeds and sprinkled them on top. Use a crunchy salt like sea salt or kosher salt for added texture.

Serve kale chips either as a novel snack or as a side to a vegetarian meal. I added my kale chips to a dinner of Parmesan-flavored couscous, mixed with steamed asparagus, sun dried tomatoes, and topped with slivered almonds. Any leftover kale chips can be crumbled and added to salads or soups as a flavor boost.

See? Bet you didn’t think you’d be craving kale chips!

Baked Kale Chips

1 bunch of kale, washed, and shredded into 1-inch pieces
1 tablespoon oil
1 teaspoon salt
1/2 teaspoon toasted sesame seeds

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

Toss kale in oil, spread on baking sheet. Sprinkle with salt (and other seasonings, if desired).

Bake for 10-15 until crispy, but not brown. Add to a serving bowl, sprinkle with sesame seeds.

Kendra Nordin blogs at Kitchen Report.

Related post: Green Beans with Toasted Almonds

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