Kale Chips: A Healthy, Alkaline Vegan Snack

Kale plays a huge part in my vegan lifestyle. Salads on a daily basis usually include some fresh kale. So it was only a matter of time before I discovered another way to enjoy my beloved kale before it became too monotonous.

Kale chips... not really a big stretch but interesting enough. So, finally I made some home made kale chips using lacinto kale, more commonly known as dinosaur kale. A much better choice for making kale chips over the more popular curly kale variety that I usually eat in my salads.

Here's what I used in my recipe for perfectly, crispy kale chips. Just 3 ingredients:

1 Bunch of fresh dinosaur kale

1/2 Tbsp. oil

Sea salt flakes

Prepare oven for 300º.

Wash the kale leaves and dry thoroughly to prevent chips from becoming soggy during baking process.

Remove the rib or stem from the kale and tear bite size pieces of kale with your hands. No need to cut with knife.

Gather the leaves into a bowl and add the oil. Massage the kale leaves with your hands. The leaves will darken and shrink the more you massage in the oil. This is good for the overall taste of the kale. It will taste less bitter when you tenderize it this way. Make sure to use a good oil for flavor.

Arrange the kale leaves on a large baking sheet in a single layer.

Sprinkle seasoning over kale leaves. I only used sea salt flakes but you can season with other dry spices as well.

Bake at 300º for 15 minutes or until leaves are crunchy to your own preference.

Remove from oven. Let stand about a 1-2 minutes. Enjoy!

xx! MVC

Watch my kale chips recipe in the making here on youtube.