Recipe for Kale
Kale
Kale Chips – Salty, Sour and Sweet by Tammy
Whisk 3Tlbs. Olive oil, 2Tbls. Apple cider vinegar(Mark used Balsamic), 2Tbls. Agave nectar (I used sugar and honey, Pam)(Mark used honey), 1t. salt(Mark used a dash of salt), 1½ t. garlic powder and 1/8-1/4 t. cayenne pepper(Mark did not use any cayenne pepper)
Stem and chop 1medium bunch kale into 1-inch pieces(Mark used about 8 fairly good sized kale “leaves” and tore the kale into pieces on his second batch – he found it was much easier)
Toss together until kale is coated with dressing.
Spread kale onto a large baking sheet in a single layer(you may have to do this in batches)(We used 2 large cookie sheets).
Bake @ 350’ for 8-10 minutes. Toss chips with a wooden spatula and return to oven for another 7-8 minutes, until crispy throughout. (Next batch we make we are going to try putting the pieces on a rack so we do not have to use the spatula – also be sure to remove the chips onto either another cookie sheet or wax paper to cool – if you leave them on the baking sheet they stick and crumble).
