Mar 03 2014
As many of you know, I’ve decided to try and severely reduce my carbs during the month of March, eating only those that can be found in fruits and vegetables. And while I find other types of vegetable chips (such as these radish chips) a bit more appetizing, these kale chips aren’t that bad at all. Just keep an eye on them when they’re in the oven. If they go to crispy you’ll end up with papery kale ash, and not chips. It’s a fine line between cooking them until they’re crispy, and cooking them until they’re inedible.
1 head of kale, washed and thoroughly dried, with tough ribs removed $2.99
2 tablespoons olive oil $0.06
Total cost $3.06
Cost per serving $1.53
1.) Preheat oven to 275 degrees Fahrenheit.
2.) Cut kale leaves into smaller pieces, about two inches each but don’t worry about it if you don’t get them exactly evenly-sized. Place in a medium-sized bowl with olive oil and salt, and toss.
3.) Lay on a baking sheet lined with parchment paper and place in the oven to bake for about 15 minutes, turning halfway through.
4.) Serve and enjoy!