I know, I usually tear the leaves off of my kale to make kale chips too. This is what happens when you are lazier than my English Bulldog, Hurley. Fawesome things can happen.
I usually use dinosaur kale aka curly kale. (There are several different kinds) I wasn’t actually attempting to make traditional kale chips to snack on. I just wanted baked kale to eat with dinner. Since these are large whole-leaf strips, it’s not as neat to eat as wittle bite-sized kale chips so remember that I warned you before you get mad at me later.
- rinse kale
- dry kale
- place on baking sheet
- drizzle EVOO
- sprinkle: garlic pow, onion powder, smoked paprika, & salt + pepper to taste
- bake at 375 degrees for 15-18 minutes (varies by oven – I watch mine closely in the last 3 minutes or so, so that they don’t burn)
#nofilter – it looks like I made cheesey kale but it’s just the garlic pow & paprika baked into the leaves that give it that look.
Mostly crunchy and a tad bit softer/soggy near the thick stems. Let it sit longer before eating if you like them crunchier.
The stem is a little limp. It happens to a lot of kale…… ;)