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You know the saying “I betcha can’t eat just one”? When making Kale chips, prepare to eat the entire batch. These are so easy to make and make for the perfect appetizer. I always have kale on hand, and simply throw these in the oven when I’m preparing dinner. It holds all of us, and doesn’t fill us with unwanted carbs.
The amount of times I have made kale chips can not be counted. Therefore, I have done a lot of experimenting with what works. I’ve used all types of oils, and extra virgin olive oil is my favorite to use when baking these. I love that Extra Virgin Olive Oil was made without heat or chemicals, and is the purest olive oil available. Because it is not overly processed, it is virtually free from acidity unlike other oils that you may use. To receive the extra virgin rating, a group of expert tasters check to make sure it meets the criteria–rapid processing, low levels of peroxide, fruitiness, and bitterness.
Because of Olive Oil’s high smoke point, you can use it in any of your every day cooking needs. Remember though when storing extra virgin olive oil, to keep in a cool, dark area. That means off of your counter, and never in the fridge. If you are hard at work in the kitchen, you’ll have no problem using it within 6 months of opening.
Now that you’ve got your extra virgin olive oil you are ready to make your chips. Every week I purchase 3 bunches of organic kale from Sprouts. It is always such a great price and very fresh. I cut it up and wash it as soon as I get it home, and store it in my oxo containers. Each night I grab a handful and make whatever chips I’m hungry for that night. Three bunches of kale usually lasts me the whole week if I’m not eating it during the day as well.
Two of my favorite type of chips to make are salt and vinegar and parmesan. The salt and vinegar go perfect with sandwiches (I love to even sprinkle them on top), and the parmesan chips are a great touch to any salad or just plain!
Salt and Vinegar Chips
1/4 cup Apple Cider Vinegar
Sprinkle of Pink Himalayan Salt
15 Spritzes of Extra Virgin Olive Oil
1. Preheat oven to 350 degrees.
2. Pour apple cider vinegar in a bowl and toss kale.
3. Place kale in single layer on a cookie sheet, and spritz with extra virgin olive oil.
4. Rub the kale until saturated.
5. Bake for 10-15 minutes or until edges are brown.
Parmesan Chips
1/4 cup Parmesan Cheese
sprinkle of Pink Himalayan Salt
15 Spritzes of Extra Virgin Olive Oil
1. Preheat oven to 350 degrees.
2. Place parmesan and salt in a bowl and toss kale.
3. Place kale in single layer on a cookie sheet, and spritz with extra virgin olive oil.
4. Rub the kale until saturated.
5. Bake for 10-15 minutes or until edges are brown.
I used Zucchi Italian olive oil for this recipe, and I think it worked perfect because Italian olive oils have a herbal grassy flavor. You can also purchase Spanish (fruity, nutty flavor), Greek (strong aroma, typically green), and French (mild and pale). What will you be making with your extra virgin olive oil?
