So many gluten free recipes are packed with hard-to-find ingredients and complicated steps. I enjoy a good baking challenge every once in a while, but my favorite recipes are the simple ones that are gluten free by nature, only call for a few ingredients and are easy for a gluten eater to appreciate too.
If you haven't already, take a minute to follow GFA on Twitter at @gfallies!
1 bunch kale (curly leafed kale makes the prettiest crisps, but any kind will work)
Enough oil or fat to lightly coat the kale (probably around 2 Tbs, but start with less if you are unsure). I used tallow that I rendered from the last time I made bone broth.
Salt and pepper to taste
9x9 glass baking dish or equivalent
A wooden spoon
Prep time: 5 minutes
Baking time: 20-25 minutes
1. Preheat oven to 375˚
2. Wash, dry and cut the kale into salad-sized pieces.
3. Place the kale in your baking dish of choice; add olive oil, salt and pepper.
4. Use your hands to coat the kale with the oil and spices. There should be enough oil to cover all the kale but not enough that oil pools on the bottom of your baking dish.
5. Once oven is preheated, put your kale in the oven. Use the wooden spoon to prop the door open just a tad. It will help release moisture and make the kale extra crispy.
6. Stir the kale every 5-10 minutes until nicely browned, making sure that it is not sticking to the bottom of the dish. The crisps can go from done to overdone very quickly, so watch it closely. I like to pull the kale when some leaves are still slightly green. I find it gives a good balance between the sweeter, greener leaves and the smoky darker ones.
7. Enjoy! Kale crisps are great snacks on their own, but they can also be sprinkled on top of stirfrys, fried rice, quiches or oven roasted vegetables.