I had tried kale chips in the past and was not a fan. When it gets really crispy crunchy, it almost dissolves in your mouth and I really could not get behind that. But last night I started thinking about the idea of getting it to a partially crispy state, so it still had some of that greens texture, while also getting that nice flavor from browning that makes roasted vegetables so irresistible.
Not only did it work really well, bonus that it was super quick, simple and even delicious left over!
- 1 bunch kale
- 1 tbsp olive oil
- salt & pepper to taste
Preheat oven to 375 (I did mine on convection roast at 350).
Remove tough stems from kale and coarsely chop. Toss kale in a bowl with olive oil, salt and pepper.
Line a baking sheet in foil. Spread kale out on the baking sheet (it's ok that it will not be in a single layer - it will shrink as it cooks).
Bake for about 10-12 minutes, or until leaves just start to brown.
I ate mine with a side of roasted spaghetti squash and chopped chicken, and it was really delicious! 21 Day Fix container equivalent of the above pictured plate - 2 green, 1 red, 1 teaspoon
I only ate about half of what I roasted last night, so I stored the rest in the fridge overnight and took it to work today for a hearty twist on my usual lunch salad. It was surprisingly really delicious cold, too! It even retained a little of the crispy texture.
I served it up with chopped chicken, quinoa, sliced almonds and balsamic vinaigrette. It is definitely going to be making an appearance many, many times in future lunch boxes! 21 Day Fix container equivalent - 1 red, 1 yellow, 2 green, 1 orange, 1 teaspoon, 1/2 blue