Tuesday, January 10, 2017

Gluten-Free Snacking... Oven Baked Kale

 This weekend we were warming up the house with every kind of baking we could think of! Ignoring the frigid outside temperature, unless it was your turn to take out the dog.  But those trips were quick for even our new rescue pup was keeping close to the kitchen and the warm oven.
After baking a few sweet treats we were in the mood for something different.
Instead of reaching for a bag of chips we grabbed the kale from the crisper and made my daughter's favorite... Oven-roasted kale crisps.
Satisfying the craving for savory, crispy - and salty while getting a mega dose of vitamins, minerals and fiber.  Given how easy they are to make - it is truly a win-win situation.
The most time consuming part is the washing (and drying) of the kale leaves.  You want to be sure to dry them thoroughly so they will crisp well.  Then break off the big stem bits and rip the leaves into a few pieces each. We usually use curly kale but you can try any type of kale leaf.

Toss the leaves in a bowl with olive oil, salt, garlic powder and pepper before laying them out on a baking pan.  
Oven bake at 350 degrees for 15 - 20 minutes or until crispy (but don't let them burn)
The kale gets crisp and airy baked this way.  My 10 year old just gobbles them up!
There are lots of variations of seasonings for all tastes.
A delicious, fun way to get in a serving of greens. The crisps can also be crumbled on top of your salad.


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