Recipe: Oven-Baked Kale Snackers

Last updated on December 2nd, 2011

WHAT’S CRISPY, deliciously bitter, and packed with nutrition? Oven-Baked Kale Snackers. I made three batches of these healthy treats today, using three different types of kale from my Kitchen Garden. Follow me, and I’ll walk you through the recipe:

Kale and Frisee in my Kitchen Garden. From bottom to top: Curly Purple kale, Tusan kale, romaine, frisee, more romaine, Russian kale.

Oven-Baked Kale Snackers

Ingredients:
One bunch kale (Curly Purple, Russian, or Tuscan)
Olive Oil
Seasoning (use one or all of the following: salt, garlic powder, cayenne powder)

Preheat oven to 300-degrees.

Preparing the leaves:
After rinsing and drying leaves, use a sharp knife to slice away the tough central stem, as illustrated above. Then chop or tear leaves into bite-size pieces.

Coat pieces with olive oil, sprinkle with seasoning, and arrange in a single layer on a parchment-lined baking sheet. Leave a little air-space between each piece, as shown.

Baking: exactly 20 minutes at 300-degrees.

Turn the baked pieces onto paper towels to drain. Taste; correct seasoning if necessary.

Serving: Serve with cheese and wine, or in place of lettuce on a hamburger. And remember, you’re getting a lot of beta carotene in every bite!

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