Crispy Baked Kale Chips – Fresh from the Garden
From our garden to the table — there’s something special about homegrown, organic kale. It not only tastes better but also makes you feel great knowing it came straight from your own backyard.
Ingredients
-
1 bunch of fresh kale (harvested from the garden)
-
Olive oil (for drizzling)
-
Salt, to taste
-
Sesame seeds, for a nutty crunch
-
Garlic powder (optional, for extra flavor)
Instructions
-
Prep the Kale:
Wash the kale thoroughly and pat it dry to remove any excess water. (A salad spinner works great if you have one.) -
Season:
In a large mixing bowl, add the kale leaves. Drizzle with olive oil, sprinkle with salt, and add a handful of sesame seeds. If you like, add a pinch of garlic powder for extra flavor. Toss everything well to coat evenly. -
Bake:
Preheat your oven to 375℉ (190℃).
Line a baking pan with aluminum foil for easy cleanup, then spread the seasoned kale in a single layer. -
Crisp It Up:
Bake for 10–15 minutes, flipping the leaves every 5 minutes to ensure even crisping.
Keep a close eye — they’re done when the leaves are crispy to the touch and crumble easily. Mine were perfect at the 10-minute mark. -
Enjoy:
Let them cool slightly and dig in! These homemade kale chips are light, crunchy, and packed with flavor.
Tip: Store any leftovers in an airtight container to keep them crispy (if there are any left!).
Comments
Post a Comment