Kale, considered to be one of the healthiest vegetables around, is gaining popularity on the culinary scene. More people are realizing the tremendous health benefits in this nutrient-dense, flavor-packed food.
That said, baked kale chips seem to be one of the hottest food items these days. Every time I pick up a food magazine or browse the internet, I’m noticing a variety of kale chip recipes from plain to fancy. The beauty of kale chips is that they provide flavor, crunch, and nutrients – without the guilt of, say, a bag of greasy potato chips. I’m all for a healthy snack so here’s my version of Baked Kale Chips with Za’atar.
1 bunch fresh kale leaves, washed and thoroughly dried (NOTE: A salad spinner works really well for this very important step!)
Olive oil nonstick spray
1. Preheat oven to 275° to 300°F. (Oven temperatures often vary.)
2. Tear leaves into bite-sized pieces, discarding any thick ribs.
3. Place kale leaves in a single layer on a baking sheet sprayed with olive oil nonstick spray. Spritz leaves with the nonstick spray, then sprinkle with za’atar and a little Kosher salt, if desired.4. Bake in the oven until crispy, 20 minutes, turning the leaves after about 10 minutes.