How to make kale crisps


Preheat the oven to about 150*F. Bring out that everlasting bottle of Balsamic vinegar in your pantry...

and the olive oil (every household must have this).

Add balsamic vinegar, olive oil, salt & pepper into the bag of curly kale. (Or add everything into an airtight bag. Freezer bags & sandwich bags can do the same job.) Hold the top tightly & shake.

Separate onto a foil lined baking tray, place into the warmed oven for 25-35 mins keeping an eye on them after 20 mins, so that they don't over cook.

One bag will fill two baking trays. This will be enough for one sitting, if like me you get the taste for it, you might find one bag is enough for one person!

The end product doesn't look great, but should feel light and crispy like cooked seaweed. If some are still wet & limp, turn over leaves and put back in the oven.

Once all satisfactory and crispy, separate the leaves from the stalks. Discard stalks (unless you like eating them) and serve as it is!


Watch the video: 3 Minute Kale Chips


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