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Kale Chips - La Gourmandista
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Chips de kale

Kale Chips

Viviana Alvarez
Homey alternatives to fried snacks such as this one allows everyone to tame cravings as well as to give a chance to new ingredients that normally wouldn't be attractive for some.
Imprimir/Print/Imprimez Pin
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Snack
Cuisine Homey
Servings 4
Calories 46 kcal

Utensilios/Equipment/Ustentsiles

  • Chopping board
  • Chef's Knife
  • Big Bowl
  • Salad spinner or colander
  • Baking sheet
  • Parchment paper

Ingredientes/Ingredients/Ingrédients
 

  • 100 g kale leaves
  • 15 ml olive oil
  • 1 pinch Salt and pepper
  • 1 pinch pequin pepper or pepper flakes

Preparación/To Prepare/Préparation
 

  • Wash and disinfect the kale leaves. I like disinfecting with a dash of apple vinegar and a pinch of baking soda. Strain the leaves with the help of a salad spinner and cut the central vein, since it is here where the kale keeps the most amount of water.
  • Line a baking sheet with parchment paper and set the kale leaves in one sole layer. Spray or some olive oil on top. Season with sea salt, freshly ground pepper, and pequin chili powder.
  • Put in the oven for a few minutes being careful of their being toasted and crispy, and not burnt. It shouldn't take more than 15 minutes.

Notas/Notes

Preheat your oven to 350 °F (180 °C).