Feb
18

Kale Chips with Wildfire Smoked Sea Salt

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During the summer, it’s easy to find fresh fruits and veggies at all the local farmers markets in our area. But winters are hard. The produce is often generic and lackluster. So, last night while my daughter and I were craving something fresh, I decided to pick up a package of Organic Baby Kale (by Organic Girl). I figured: my friends are always talking about Kale Chips, so why not try a new snack!

Surprisingly, once I mentioned using some of our stash of SaltWorks Sea Salts, My daughter was full on board. She grabbed the package of kale and dropped it in our basket. Easy enough.

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When we got home, she bee-lined to our salt stash and we picked out our favorite SaltWorks Sea Salts: The kiddo picked our Fusion Spanish Rosemary Sea Salt and I went with the Wildfire Smoked Sea Salt & Herbs – try this recipe with any of the Fusion flavors!

These chips were so quick and so easy to make. Prep time was less than 15 minutes from start to finish (and with a 6 year old running around, I am always grateful for something fast!).

I’m a bit of a “wing-it” kind of chef, so this recipe is just my best guess at what I did. The first batch came out a bit too salty but the second and third batches were perfect. Adjust the quantities to suit your tastes and enjoy a great mid-winter snack!

Kale Chips with Wildfire Smoked Sea Salt
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Ingredients
  1. 1 Package Baby Kale (I used “Organic Girl” brand which is prewashed)
Per Batch (I made 3 batches)
  1. 1 Tbsp Olive Oil
  2. 1 Tbsp WildFire Sea Salt
  3. 1 tsp Garlic Powder
  4. 1 Gallon sized Ziploc Bag
Instructions
  1. Preheat your oven to 350 degrees and line a cookie sheet with tinfoil.
  2. Fill your ziplock bag a little less than half full with Kale.
  3. Add the Olive Oil, WildFire & Garlic Powder.
  4. Zip your bag tight.
  5. Shake until kale is well coated.
  6. Open your bag and empty the coated Kale onto the cookie sheet.
  7. Place in oven and set timer for 5 minutes, when your timer goes off use a spatula to stir the chips (they will still be a bit soggy).
  8. Make sure to unstick any leaves that may have started sticking to your foil.
  9. Spread the leaves back out and set your timer for another 5-6 minutes.
  10. Chips will still look a little wet because of the olive oil, so don’t overcook them!
Notes
  1. *Baby Kale is a great choice because it doesn’t have the bitter stem like full grown Kale, so there is no need to de-stem them.
  2. **If your baby Kale is not pre-washed be sure to wash and pat it dry before starting your recipe.
Grain of Salt http://www.grainofsalt.com/
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