Crisp Kale Chips With Chile And Lime Food

CRISPY OVEN BAKED KALE CHIPS

Steps:

• Preheat oven to 325F.
• Place Kale in large bowl and mix in olive oil and lemon juice. Sprinkle with a pinch of sea salt and black pepper or any other spices you like and toss.
• Lay kale out in an even layer on a baking sheet and bake ~ 7-10 minutes. Rotate the pan and bake another 7 minutes or until kale chips are crispy. You may need to take crispy pieces off when they are done and leave other pieces longer if they are not crispy yet.
• Add sea salt to taste. Happy Eating! Beckie

CRISP KALE CHIPS WITH CHILE AND LIME

Steps:

• Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
• In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12-16 minutes. If they are not ready, bake for another 2 to 4 minutes.
• Remove from the oven and cool to room temperature. Sprinkle with the lime zest, sea salt and chile powder to taste.

CRISPY KALE "CHIPS"

Steps:

• Preheat the oven to 275 degrees F.
• Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

SRIRACHA-LIME KALE CHIPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with baking parchment.
• Wash kale. Remove and discard ribs. Dry leaves thoroughly, using a salad spinner if available. Make sure no moisture remains. Tear kale leaves into 2- to 3-inch pieces.
• Blend olive oil, Sriracha hot sauce, lime juice, and salt together with a whisk in a large bowl; add kale and toss to coat.
• Divide kale onto prepared baking sheets and arrange so there is no overlapping of pieces.
• Bake in preheated oven for 15 minutes, flip any pieces getting too browned on the bottom, and continue baking until the kale is crisp, about 15 minute more. Let kale chips cool 3 to 4 minutes before serving.