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Cayden Crispy Kale DSC08116

My 10 year old nephew LOVES when I make crispy kale for him. He was over last weekend so I promised to make it for him. I got this recipe from my friend Kecia, whom I met on marilu.com.

Crispy Kale.  It goes like this.

Use one to two bunches of kale, the leaves removed from the stem. I cut (or rip) these to smaller pieces and place them in a one gallon bag. Depending on the amount of kale, you may have to go two rounds with this.  Pour in 1 to 2 tablespoons of olive oil and swish around so it is all covered.

Pour onto a baking sheet (I cover mine with parchment paper) and bake at about 375 degrees.
Raw Kale DSC06361

Check it every 10 minutes and turn it about on the sheet so it all gets crispy. It can take up to 30 minutes to get crispy.
Baked Kale DSC06363

Once it is crispy to my liking, I remove it from the oven and place in a bowl. Season with salt and about a tablespoon or so of nutritional yeast.
Finished Kale DSC06364

Nutritional yeast can be found at a health food store or co-op.

Leftover kale stems can be frozen to make home-made veggie broth at a later date.


More recipes found here.