With leftover kale, I decided to make it as chips for me to munch while watching Netflix. I had done kale chips before usual as side to go along with meat and other vegetables. As you know me, I don’t want to waste food. I am a chili fan, added cayenne powder.

Google: “Kale, or leaf cabbage, belongs to a group of cabbage cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head. Kale is not really an Asian kind of vegetables, however it had “been on dinner plates since Roman times and has long been common across much of Europe.”

Did you know that to keep them crispy, it is important to let them cool completely. When kale is completely cold, they can be stored in an airtight container in the pantry for 3-4 days. This is healthy snacks. I am glad to munch on healthy snack like kale. It is crunchy and worth making it. Let’s bake!!!!

Ingredients

Some kale leaves
1-2 Tsp cayenne powder
oil
salt
black pepper

Method

Preheat oven 170 degrees C. Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems. Add to a large mixing bowl and drizzle with oil and season with cayenne powder, salt and black pepper. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.

Spread the kale on tray in one single layer. Spread out to help them crisp while baking. Bake for about 10-15 minutes, then turn the pans around and with food clipper turn kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Be lookout as it can burn easily.

Remove from oven and let cool slightly. Kale chips will crisp up even more once out of the oven. Enjoy immediately! Best when fresh. Store leftovers in airtight container. Place them in the pantry. Can be stored for 3-4 days. I finished mine within one day.

https://helenscchin.com/2017/01/16/kale-chips/

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