Daily Juice, one of my favorite restaurants and juice bars in town recently started their own line of products. One of their products that I absolutely adore is their Kale Krisps (Yes, they spell crisps with a “K”). Crisp, crunchy kale with spicy nacho flavors. Even the kale-hater would devour a whole bag. Personally, I find the nacho flavors to be a tad bit overwhelming and strong. I prefer simple flavors that don’t overshadow the unique flavor of kale. The Daily Juice Kale Krisps retail at People’s Rx for $8.00; which I think is steep for kale that may be purchased at a grocery store for $1.20.I decided to make my own since I have some long hours of studying ahead of me and I need a snack that is gluten-free, grain-free and nutritious. Kale is one of the best vegetables around. Kale is packed full of vitamin A and C. It is also a good source of fiber. I used to be intimidated by the giant leafy vegetable that used to only be seen as a garnish. I had no earthly idea how to cook with it, let alone make it taste good. I purchased some one day and fell in love. I began cooking with kale on a regular basis and now I add it to soups, salads, burgers (yes, burgers!), and now kale crisps. I hope you enjoy!
Basic Kale Crisps
1 large bunch kale, clean and dry (I use my salad spinner)
Pre-heat oven to 350 degrees
Strip off the kale leaves from the stalks, clean and dry
Spread kale into a single layer on a cookie sheet
Spray lightly with a Misto Spray bottle full of Extra Virgin Olive Oil. If you do not have a spray bottle for oils, you may always pour gently over the kale. Just make sure not to soak the kale in oil.
Sprinkle salt, pepper and garlic powder over kale and cook in a 350 degree oven for 20 minutes or until desired crisp.
*Note: I ate the entire batch of Kale Crisps while writing this post