Even if you don’t like kale, baked kale chips are something you should try before writing this superfood off for good. This recipe from Recipe Zaar is pretty basic; when I make kale chips, I add garlic powder and/or fenugreek powder. Feel free to spice them up with your favorite flavors–curry powder, cayenne or chili powder would be great additions, and I doubt anyone would complain if you grated a salty cheese over it after baking.
• 1 tablespoon apple cider vinegar
• 1-2 teaspoon salt (this makes them pretty salty- you may want to reduce the amount)
• 3 tablespoons olive oil
• 2 bunches kale, rinsed with stems removed
1. Cut kale into 2 to 3 inch pieces.
2. Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand.
3. Try to get all the leaves covered.
4. Place on baking sheets (I like to use parchment paper for easy clean up) and bake at 350 F until they are crispy.
5. After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F.
6. Time for baking varies depending on the size of your chips and desired crispness.
7. The outer edges cook quicker than the pieces from near the stem.