Here's a nice little twist on the traditional kale chips. I happened to come across this wonderful new Smoked Alderwood Sea Salt the other day, and I keep trying to find ways to use it. I went easy with these since I opted to use some bagged kale, which was already washed and chopped. You can really use any kind of kale in this recipe - curly, dino, red, etc. There are just 3 ingredients: kale, olive oil, and smoked salt.
Since the kale was already washed and chopped, my first step was to spread it out on some baking sheets and drizzle it with olive oil. It's important to use your hands to spread it evenly over the leaves. This will help crisp up the leaves in the oven.
And now, the secret ingredient: smoked salt. You can find different varieties at a local gourmet food store, or you can simply purchase this one on Amazon.
The smoked salt is pretty strong, so I lightly sprinkled it over the oiled kale. I didn't want my healthy snack to smell like I was sucking on a burnt log. I tried to keep the kale in a single layer, which took 2 baking pans.
I baked it at 300 degrees for about 15 minutes. This crisped up most of the kale, but a few thick pieces were still a little soft. I removed the crisp pieces and baked the softer ones for 5 more minutes. My kids have been known to gobble these up in one sitting.
Shared on: Fat Tuesday, Allergy Free Wednesdays, Wheat Free Wednesday, Whole Food Fridays, Gluten Free Fridays, Allergy Friendly Friday
Smoky Kale Chips
- 1 10-oz bag chopped kale (any variety)
- 2 T olive oil
- smoked salt, for sprinkling
- Preheat the oven to 300 degrees
- Lay the kale out onto 2 baking sheets and drizzle with olive oil. Rub the oil into the leaves with your fingers to make sure it is evenly distributed.
- Sprinkle the kale lightly with smoked salt.
- Bake for 12-15 minutes. Remove any crispy pieces onto a plate and bake any remaining soft pieces for 5 extra minutes.
- Serve as finger food.