Kale Chips

It's amazing to me how baking something with just a little olive oil and salt can completely transform it. That's not the case for every food, but it's definitely true for kale. You can trust me on this because I'm not a big fan of bitter greens, so I would never lead you astray.

After baking, these are very light and crispy. I'm not going to claim they're as fun and addictive to crunch as potato chips or popcorn, but they are really good. No, really. And healthy too. You might actually eat an entire bunch while watching a movie. Not a bad way to sneak some greens in.

KALE CHIPS

1 large bunch kale (preferably the curly kind), leaves separated, washed and dried
2 tablespoons extra virgin olive oil, or as needed
1/2 teaspoon sea salt, or to taste
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1.      Preheat oven to 300º F.

2.      For small chips, remove the ribs from the kale and rip or cut the leaves into 2-inch pieces (for large ones, leave whole).

3.      Spread the leaves out on a baking sheet. Drizzle with just enough olive oil to coat very lightly (it doesn't take much) and toss. Sprinkle with salt (or other seasonings if desired - I hear grated parmesan is nice).

4.      Bake for about 8 minutes. Turn leaves over, then bake for another 8-10 minutes or until leaves are crispy and light brown in spots, but not too dark brown.

large bunch of kale

washed & dried kale leaves, ripped into pieces
(I forgot to take a photo of them oiled & salted)

Yes, I know, I really should have spread them out
individually for best results. There are lots of things
I should do, but don't (I'm a great Mom, can't you tell?).

baked and crispy

small kale chips up close

whole leaves, oiled and salted

Look at how much nicer they look all oiled up and
glistening (now I know why body builders do that).

whole leaves baked

The big ones are more for show than anything else
(remember to eat around the thick ribs in the middle).

a small kale chip close up

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