rosemary Kale chips
(from the fettle vegan http://www.fettlevegan.com)
Preheat oven to 350 degrees.
Prepare a non-stick or paper lined baking sheet.
Wash and thoroughly dry kale leaves. Wet leaves will not crisp in the oven.
Using scissors, cut the kale leaves away from the stems. Tear the shorn leaves into small pieces, and place onto the baking sheet.
Drizzle with (about a 1 tablespoon per whole bunch) olive oil.
We used a rosemary infused olive we had to heighten the flavor. To make your own, soak 1 tablespoon fresh rosemary into 1 cup olive oil over night. Strain the olive oil before pouring over kale leaves.
Sprinkle with sea salt and freshly cut rosemary.
Bake for 10-15 minutes, or until edges brown.
Enjoy!
Store in bags or containers for two to three days.
Prepare a non-stick or paper lined baking sheet.
Wash and thoroughly dry kale leaves. Wet leaves will not crisp in the oven.
Using scissors, cut the kale leaves away from the stems. Tear the shorn leaves into small pieces, and place onto the baking sheet.
Drizzle with (about a 1 tablespoon per whole bunch) olive oil.
We used a rosemary infused olive we had to heighten the flavor. To make your own, soak 1 tablespoon fresh rosemary into 1 cup olive oil over night. Strain the olive oil before pouring over kale leaves.
Sprinkle with sea salt and freshly cut rosemary.
Bake for 10-15 minutes, or until edges brown.
Enjoy!
Store in bags or containers for two to three days.