Yesterday we had a SNOW DAY! I love having everyone at home. And guess what!? We get to be home together today too!!!! 🙂 Here are some photos for you to see, head on over to facebook to view.
We had some leftover Kale from that yummy Potato Kale soup I shared on Monday, so we decided to brave a new recipe I have been eyeballing for Kale Chips! I can’t believe I am saying this, to you, but Kale Chips are AMAZING!
This kale chip recipe includes olive oil. Did you know that healthy fat eaten with a veggie increases nutrient absorption? Who knew eating healthy would be sooooo delicious?!
Buttered Kale Chips
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Ingredients
- 75 leaves (or More!) Organic Baby Kale
- 1/4 cups Butter Infused Olive Oil, or more to taste
- Coarse Kosher Salt, To Taste
Preparation Instructions
Preheat oven to 275*.
Prepare Baby Kale leaves by removing the fat part of the stem, starting up in the leaf. This part is bitter! Place trimmed leaves in a bowl and drizzle with approximately 1/4 cup buttered olive oil, use more or less based on the amount of baby kale you are using. We just want a nice coating of oil on each leaf.
On a baking stone, place leaves in a single layer and sprinkle with kosher salt. Bake for *25-30 minutes or until leaves are nicely crisp, but not brown.
Allow to cool, then carefully remove to a platter and enjoy. You will not believe how crisp these get!
*If you do not have a baking stone and instead plan on using a baking sheet, flip each leaf over, and bake an additional 20 minutes to crisp the other side before cooling and eating.
Enjoy! My family went through 2 batches of these in one sitting!!!!
~T
4 little Fergusons 