Recipe of the Month
Baked Kale Chips
(makes 4 cups)
1 bunch kale (about 6 cups, loosely packed)
1 Tbsp. olive oil
¼ cup almond meal (enough to thoroughly coat kale)
¼ tsp. garlic salt
⅛ tsp. freshly ground black pepper
*Preheat oven to 325˚F.
*Lightly grease a large baking sheet, set aside.
*In a small bowl, mix together almond meal, garlic salt, and pepper. Set aside.
*Remove the leafy green part of the kale from the tough stalk, and tear leaves into smaller pieces.
*Place kale leaves into a large mixing bowl.
*Add 1 Tbsp. olive oil and massage with your hands until every single piece of kale is coated (Important: if the kale is not coated with olive oil, then the rest of the ingredients will not stick to it.)
*If necessary, add more olive oil, 1 tsp at a time, until the kale is thoroughly coated.
*Sprinkle the almond meal mixture over the oil-coated kale chips.
*Toss the mixture carefully with tongs to evenly distribute the dry ingredients on the kale chips. (Be careful to not overmix.)
*Bake for 25 to 40 minutes or until the kale is crispy and just begins to brown. Stir halfway through.
*Once brown and crispy, let cool completely on the baking sheet.
*Remove cooled kale chips from the baking sheet and eat or put in a container with a loosely fitting lid to store.4