Crispy Baked Kale Chips

Video Transcript 

Hi, I'm Louisa Shafia, on eHow.com and today I'm showing you how to make crispy, crunchy kale chips. So here we go. I've got some whole kale leaves and all I'm doing to these is I'm cutting out the middle stems. The only reason I'm taking that out is because it's really thick and it won't bake up and become crisp. So I just take that out, discard it. If there's a little bit of stem left in the leaf, that's fine, no problem and then I just cut up the leaf into chip size chunks and the idea behind making these kale chips is that they're a healthier alternative to potato chips and they're going to bake up and be nice and salty and a little bit oily like a potato chip but a lot more healthy. So the way that I make them is I just toss them in a little bit of olive oil. I don't want too much oil in here, I just want my leaves to be lightly coated. I also made sure that my kale leaves are really really dry. So if you're working with organic kale that's probably ideal because you know that you don't even have to wash them. Okay so I'm just tossing my kale leaves in the olive oil and the salt and kale chips are a really great way to work leafy greens into your diet. If you're trying to eat more healthy, kale is a wonderful food to start eating. It's a super food. It's got all kinds of vitamins and minerals. It's something that grows all year round. It's really great for you and you know if you don't like the taste, this is a really great way to disguise the taste of the kale because they taste like potato chips. So these are nicely evenly coated with a little bit of oil and salt. Now I'm going to lay them out on a half sheet pan with some parchment paper on it. You could also oil the pan if you don't want to use parchment but I like to use parchment because that keeps me from adding too much grease to this recipe and I really want these to be just kind of light, healthy, not too greasy. So I want to be sure that I'm laying these out in a single layer. Now I'm going to bake these in the oven at 300 for about 20 minutes. Now when you bake kale chips, you really want to keep your eye on them because they can burn. They're very very thin. So after 15 minutes, pull them out, take a look, let them go for about five minutes and all you do is pull them out and see if they're crispy. Now when they're done, this is what they look like and you can tell these have completely changed texture. You can even hear how crispy they are. Check that out. Isn't that so cool? Let me taste these. These look nice and salty and fatty. Um, I would say that is just as good as the potato chip but I know it's really healthy for me and I love that I can make these at home. Now if you want to make a big batch of these and store them up, just put them in an airtight container on the shelf, not in the fridge and they can store for up to a week and stay crispy. I'm Louisa Shafia, I'll see you next time on eHow.com.