Here’s fair warning that this is not for everyone. If you don’t love kale, and I mean, reallly love the green stuff, this is not for you, you may as well save yourself some time and stop reading now.
I, for one, love kale- oh, you knew that already? I’m so glad you’re paying attention! What confuses me is that, given my loyalty to the tough green, why am I, like, two years behind the eight ball on these kale chips? Oh, I remember when they were all over the interwebs, when I read about them on every other blog. I remember thinking that was a great idea, that I would make that soon and then…I just didn’t. And didn’t and didn’t and didn’t and here we are. Two years later and I finally took the time to do this. And it’s not like it takes much time at all.
This snack takes about 20 minutes to make. Just tear up some kale, toss it with salt and olive oil and bake for 10-15 minutes. If you use parchment paper, there’s barely any clean up. What you end up with is a intensely crunchy, salty, veggie-flavored snack. That strong kale flavor? It’s just enhanced. So, for serious, if you aren’t into kale in other forms, don’t do this. If, on the other hand, you’re a freak like me, and you’ll sometimes just have an entire head of cauliflower for dinner, then this is
probably definitely for you. Don’t wait two years. Do as I say, not as I do.
Adapted from all over the place, but mostly from Smitten Kitchen.
Use whatever kale you have. Word on the street is that they all work.
1 bunch kale
1 T olive oil
- Heat oven to 300°F. Line 2 cookie sheets with parchment paper
- Remove the tough stems from the kale, then rip or cut the leaves into large pieces
- Toss the kale pieces with the olive oil and a sprinkle of salt
- Lay the pieces of kale out in one layer on the cookie sheets
- Bake ~15 minutes or until very crispy, but not browning
- Allow to cool completely