Crispy Ranch Kale Chips
Warning!!! This recipe for Ranch Kale Chips is so simple to make and so addictively delicious that you might have to make a double batch! Kale is one of those greens that is often overlooked and underappreciated. When you are craving something salty and crispy I am sure that kale is not one of the things that pops into your head. I can undoubtedly say that once you try one of these crispy chips you will become as big of a fan of kale as we are. Just think of it...your kids eating kale chips for a snack. Who would have ever imagined it?
When making the chips, adjust your seasoning based on how salty you like your chips. I season one batch at a time in order to get it just right. Your taste may be different than mine, so you can add more ranch seasoning if you like your chips a little saltier.
For this recipe, you will need the following ingredients:
Ingredients:
1-2 tbsp olive oil
2 pkg of Hidden Valley Ranch dry seasoning
Directions:
3. Remove entire stem from each kale leaf. Using kitchen scissors, cut the kale leaves into potato chip size pieces. The leaves will shrink considerably while baking.
4. Place kale leaves into a large mixing bowl.
5. Drizzle with olive oil and toss to combine. I like to use my hands to make sure every leaf is coated.
6. Sprinkle ranch seasoning mix over the kale and toss again. I like to make two batches, so adjust your seasoning with the first batch as you may like it with less or more seasoning. I use one package per batch, but you may want to use half a package for your first batch and adjust for your second batch.
7. Lay the kale pieces out on a baking sheet. Try to to overcrowd the pieces.
8. Bake for 8 minutes, flip the leaves over, and then bake for an additional 8 minutes.
9. Serve immediately or store in an airtight container.
Directions:
1. Preheat oven to 300.
2. Rinse and dry kale. The kale needs to be completely dry or it will not become as crispy.
2. Rinse and dry kale. The kale needs to be completely dry or it will not become as crispy.
3. Remove entire stem from each kale leaf. Using kitchen scissors, cut the kale leaves into potato chip size pieces. The leaves will shrink considerably while baking.
4. Place kale leaves into a large mixing bowl.
6. Sprinkle ranch seasoning mix over the kale and toss again. I like to make two batches, so adjust your seasoning with the first batch as you may like it with less or more seasoning. I use one package per batch, but you may want to use half a package for your first batch and adjust for your second batch.
7. Lay the kale pieces out on a baking sheet. Try to to overcrowd the pieces.
9. Serve immediately or store in an airtight container.