MEMBER RECIPE
Lemon Kale Chips Recipe
By elanaspantry
We are loving these Lemon Kale Chips. I can’t make enough of them—the boys scarf them down hot out of the oven. Yesterday, they ate 3 batches, yes you heard that right, 3 batches of kale chips, after school. Of course, like everything else I make, these are gluten free.
You can use curly kale, or dino (lacinto) kale or any other type. My boys say it is best with the curly kale.
INGREDIENTS
- 1 bunch kale (prepared and washed)
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- ¼ teaspoon celtic sea salt
INSTRUCTIONS
- Preheat oven to 350°
- Chop kale into ½ inch pieces
- Place kale in a large bowl
- With hands massage oil, lemon juice and salt into kale
- Place kale on parchment lined baking sheet
- Bake at 350° for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time)
- Cool and serve
Member recipes are not tested by the CHOW food team.
What's the best way to store these? Tupperware on the counter? Fridge?
doesn't seem like there's any need to limit it to kale. looks like it would work equally well with turnip, mustard, chard, etc. spinach may be too watery, though.