Lemonkalechips Recipes

CRISPY KALE CHIPS WITH LEMON

Steps:

• Preheat the oven to 350 degrees F.
• Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren't stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.

LEMON KALE CHIPS

Steps:

• Preheat oven to 350°.
• Chop kale into ½ inch pieces.
• Place kale in a large bowl.
• With hands massage oil, lemon juice and salt into kale.
• Place kale on parchment lined baking sheet.
• Bake at 350° for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
• Cool and serve.

BAKED KALE CHIPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
• Bake until the edges brown but are not burnt, 10 to 15 minutes.

CRISPY LEMON GARLIC KALE CHIPS

Steps:

• For the chips: Preheat the oven to 350 degrees F and place a rack in the center of the oven.
• Place the kale on a sheet pan in an even layer. Sprinkle the lemon zest and granulated garlic over the kale. Drizzle the oil over the top and sprinkle salt and pepper to taste. Bake until crisp, about 20 minutes.
• For the dipping sauce: In a medium bowl, whisk the sour cream, buttermilk, lemon juice, cumin, paprika and some salt and pepper until combined. Serve with the kale chips.

POTATO AND KALE CHIPS WITH LEMON MAYONNAISE

Steps:

• Chips: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.
• Using a mandoline slicer or a sharp knife, slice the white potatoes and the sweet potatoes into 1/8-inch thick slices. Put them in a bowl and drizzle with olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes until brown and crispy, about 6 to 8 minutes longer. Season the chips with salt and pepper, to taste.
• Mayonnaise: In a small bowl, combine the mayonnaise, lemon juice and lemon zest. Season with salt and pepper, to taste.
• Transfer all the chips to a large bowl and serve with the mayonnaise.