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Crunchy Kale Chips

    Ingredients

    • 1 bunch kale, washed and dried
    • 1 tablespoon olive oil

    Soy and Sesame

    • 2 tablespoons soy sauce
    • 1 1/2 tablespoons sesame seeds

    Salt and Vinegar

    • 1/4 cup sherry vinegar
    • 2 teaspoons fine salt

    Lime and Sriracha

    • Juice of 1 lime
    • 1 teaspoon lime zest
    • 2 teaspoons sriracha

    Seasoned Lemon

    • 2 tablespoons Annie's Naturals Lemon Chive Salad Dressing
    • Juice of 1 lemon
    • 1 teaspoon black pepper

    Balsamic Vinaigrette

    • 3 tablespoons balsamic vinegar
    • 1 tablespoon Dijon mustard
    • 2 teaspoons Herbes de Provence

    Roasted Garlic

    • 3 garlic cloves, finely chopped
    • 1 teaspoon salt

    Creamy Dill

    • 1 tablespoon sour cream mixed with base olive oil
    • 3 tablespoons fresh dill, chopped

    Extra Cheese

    • 2 tablespoons Parmesan or Asiago cheese. Half mixed in the bag, half sprinkled on before baking.

    French Onion

    • 1 packet (or 2 tbsp) of french onion dip or soup mix combined with olive oil

    Instructions

    1. Preheat oven to 300. Pour base ingredients into a large Ziploc bag.
    2. Pour flavor ingredients in, and shake/smoosh until they're relatively combined.
    3. Remove kale stems, and chop into large bite-szied pieces (they'll shrink a bit while baking). Put the kale in the bag -- don't press the air out.
    4. Shake, shake, shake then turn it upside down and shake some more.
    5. Lay kale on a lined baking sheet (or one that's sprayed lightly with cooking spray).
    6. Pop in oven for 20 minutes or until crisp.