Garlic-Lemon Kale Chips
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
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These easy kale chips never fail to satisfy my craving! The lemon and garlic add a lot of flavour without overpowering, and a pinch of salt brings it all together.
Yield
2 servings
Prep Time
10 Minutes
Cook time
25 Minutes
Total Time
35 Minutes
Ingredients:
- 1 medium bunch (280 g) curly kale
- 1 tablespoon (15 mL) extra-virgin olive oil
- 2 large garlic cloves, grated on Microplane
- 1/4 teaspoon fine sea salt
- 1 teaspoon lemon zest
Directions:
- Preheat oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper.
- Remove leaves from the stems of the kale and roughly tear up the kale leaves into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.
- Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil.
- Add the garlic, salt, and lemon zest and massage it into the kale until combined.
- Spread the kale onto the prepared baking sheets into a single layer, being sure not to overcrowd the kale leaves.
- Bake for 10 minutes, rotate the pans, and bake for another 12 to 16 minutes until the kale shrinks in size quite a bit. (The kale should not be turning brown—if it is, remove it from the oven.)
- Cool the kale on the sheet for a few minutes before digging in. Sprinkle with more sea salt, if desired. Enjoy immediately as the chips lose their crispiness with time.