Oh god, make your own kale chips. It kills me how much people are charged for that little container when big fat bunches of organic pesticide free are just a few bucks. Some folks use oil and seasonings when they make, I literally just wash, pat dry, de-rib (saving ribs for stock) and toss on a cookie sheet to crisp up. I shake the pan and stir the greens until all are nice and crispy, then grom. Maybe I'll sprinkle a little salt on their but I like the earthy flavour on its own or to enhance my meal as usually my food is pretty rich in flavour. I have a recipe for you at the end.
The below can all be enhanced with additional spices and such to fit how bold you want the flavour.
- Roast small cubes of tuber or sweet potato until crispy
- You're probably already using things like fennel, celery, radish, carrot, and all other crispy veggies
- Beef, duck, or turkey bacon
- Apple, Asian pear, Bosc or Anjou pear
- Cut up sprouted corn tortillas and crisp up in the oven
- Make your own plantain chips
2 bunches kale
2 tablespoons fat
2 to 3 large cloves garlic, minced
Sea salt, I like large flake, and black pepper
*whatever other spices you want to add in
Oven to 375. Rinse kale and pat dry thoroughly. Remove ribs and roughly chop or hand tear the leaves. Pat leaves dry again. Toss with fat, garlic, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Bake for 15 to 20 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned.