I call them vanishing kale chips because they do! Seriously. In like 2 seconds. You have never seen a bunch of kale disappear as quickly as this does. The chips are crispy, salty, and oh so satisfying.
I start with organic curly kale. The kale should be on the stiff side and a rich green color. If it is wilted and yellowish it is no good.
- kale - 1 bunch, curly
The King of Greens. Kale is on a scale all of it’s own. Pound for pound it is one the most nutrient dense foods on the planet. It has high concentrations of vitamins, minerals, anti-oxidants and phytonutrients. This fiber in this powerhouse also helps to bind and neutralize bile toxins which helps to keep cholesterol levels low.
- sesame oil - 2 tbsp
- himalaya salt - 1/2 tsp
Preheat your oven to 300.
Cut the middle rib out of the Kale leaves. Use only the curly green part.
Cut the leaves into bite size chunks and wash well. Make sure that you dry the leaves thoroughly. If the kale is soggy when you put the oil on it it won't crisp up.
Toss the leaves with the sesame oil. Sometimes I toss them with melted *Ghee which makes them buttery and decadent and taste like movie theater popcorn. Then salt the whole bunch while you are still tossing. Use a good quality sea salt or himalaya salt.
Spread the leaves out on the top of a baking tray; the holes will allow for air to come up from underneath and will result in maximum crunch. Don't overload the tray. I make it in two batches. By the time the second batch is done, the first one has been demolished.
The kale reduces significantly, so don't be surprised. When it is done it should be crispy but not overly brown. It takes about 20 minutes.