KALE CHIPS RANCH RECIPES

Steps:

• Preheat oven to 275°F.
• Wash and dry the kale thoroughly, and remove the tough inner ribs from each leaf. Cut into bite-size pieces. In a bowl, toss the leaves with the oil and Salad Dressing & Seasoning mix, using your hands to massage the seasoning into the leaves.
• Spread leaves in one layer on two lightly greased baking sheets. Place in oven and bake until crisped and starting to brown on the edges, about 20–25 minutes.
• About halfway through cooking time, remove tray, shake or redistribute leaves with a spatula, and switch the positions of the trays in the oven. If some of the leaves start to get brown and crisp before the others, it’s OK to remove and place the unfinished ones back in the oven.
• Tip: Get the lacinato (also called Dino or Tuscan) kale for this recipe, as the leaves hold up best. If you can’t find that, it’s fine to substitute curly kale. Some heads are bigger than others, so you may need to adjust the amount of oil and seasoning, as indicated below.

Steps:

• Preheat the oven to 275 degrees fahrenheit.
• Thoroughly rinse and pat dry the kale leaves.
• Remove the middle rib from each kale leaf, and then cut (or tear) it into slightly larger than bite sized pieces. (Important note: the leaves will shrink up a bit when they bake, so making them a little larger will have them come out bite-sized when they are done.)
• Place the cut kale leaves into a large mixing bowl.
• Drizzle with 3 tablespoons of olive oil, and toss to combine.
• Sprinkle with 1-2 tablespoons of the Ranch seasoning mix, and toss again to combine well.
• Lay the kale pieces out in a single layer on a parchment lined baking sheet.
• Bake for 10 minutes, remove, turn the leaves over, and then bake for an additional 10 minutes.
• Serve immediately once cooled or store in an airtight container.