Week #4 CSA Food Box: Crispy Baked Leek & Kale Chips Recipe

The crispy kale and leeks are like chips.  They are crunchy and the salt makes them really tasty and addictive.  This recipe is simple to make and you can cut some cals!

Crispy Baked Kale Chips Recipe ->

  • 1 bunch kale
  • 1 TBSP olive oil
  • 1 tsp salt (can be seasoned)

Preheat oven to 350F.  Wash the kale really well and then spin it out in a salad spinner or wrap the leaves loosely in paper towels to absorb the excess water.  Put the dry and clean kale leaves in a bowel and add the olive oil and salt.  Toss until coated.

Place parchment paper on a cookie sheet (if you like) and then make a layer of kale.  Bake until the edges are brown and crispy looking about 15 minutes.

Crispy Baked Leeks Recipe

* The greener the leeks the tougher they will be.

  • 4 Leeks (split, trimmed & washed)
  • 1 TBSP olive oil
  • 1 tsp salt

Preheat oven to 400F.  Trim roots away and cut off the dark leaves of the leeks, split, and wash well.  Put the dry and clean leeks in a bowel and add the olive oil and salt.  Toss until coated.

Place parchment paper on a cookie sheet (if you like) and then make a layer of kale so that they aren’t overlapping.  Bake until the edges are brown and crispy looking about 20-25 minutes (25mins. at least, ours took longer because we really piled them on there, almost 45minutes) depending on the amount of leeks. The leeks take much longer than the kale to get crispy.

See more photos and a more in-depth recipe from Live Earth Farms Recipes: Crispy Leeks, step-by-step with pictures!

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