Here’s a simple recipe for tasty Crispy Kale chips that are easy to make and go well alongside lots of other meal items such as lentils and brown rice.
- 7-10 stalks of kale, preferably Curly Kale. Lacinato Kale can be a little bitter.
- 1/16 tablespoon of sesame oil
- Pinch of Himalayan Pink salt
- 1 Large frying pan
- Kitchen towel or paper towel
- 1 Large plate
- Pull out the kale about 20 minutes before you’re going to cook it. Rinse it. Then gently dry it with a paper towel to remove moisture.
- You’ll want to cut the leaves of the kale away from the stems. Run a sharp knife lengthwise along both sides of the stem to separate the two sides of the leaf. Then, bunch the two sides together and cut that in half. This creates strips that are just the right size for finger food.
- Place the strips on a plate with paper towel, letting them sit for 15 minutes to dry out a bit more.
- Evenly coat the inside of the frying pan with the sesame oil.
- Turn the burner on to low heat and wait for the oil to visibly bubble.
- Place the kale strips flat in the pan. Try to prevent overlapping.
- As they begin to warm, press down on them with a spatula to expel moisture and help the heat evenly distribute in the strip.
- Evenly distribute a pinch of Himalayan salt across the strips.
- After about five minutes, stir the strips so that they are flipped over – again, pressing them flat with the spatula.
- After another 5 minutes, they should be nice and crispy. However, you can decide what level of crisp you want. Just be sure to keep the heat low and watch them closely so that they don’t burn.
- Dump them on a plate, give them a few minutes to cool, and serve.