I have been hearing about kale chips for a while now but I hadn't tried them until a friend of mine, Caroline, brought them to a gathering. Immediately, I knew I had to make them and that I would have to buy two bunches of kale because one would definitely not be enough for my family. I am not kidding when I say these are addicting. I had been assured that they were supposed to be super crunchy, like chips but I didn't fully believe it until I took a bite for myself. They were indeed crunchy, thinner than a chip but delicious and salty and good for you. All wonderful things.
You make kale chips the same way you would roast a vegetable. Coat the leaves in olive oil, season with whatever you like and bake in the oven. That's it. This recipe is basic and only calls for salt but you could get creative and use whatever spices tickle your fancy. I like the idea of using garlic salt, chili powder and a bit of cumin and might try that next time, but my husband insists the plain will stay his favorite. If you try these, let me know what you season them with and how they turned out. Feed these to people who claim they don't like vegetables and see if you can't convert them with this.
Be careful not to over salt the kale before baking. It's easy to do since the leaves shrink in the oven, but the salt content stays the same. A light sprinkling of sea salt will be perfect.
Baked Kale Chips
adapted from smittenkitchen.com
1 bunch kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300 degrees. Rinse and dry kale, then remove the tough center stems. Cut into chip size pieces, toss with olive oil and sprinkle with salt. Arrange the leaves in a single layer on a large baking sheet. You might need to do this is two batches. Bake for 20 minutes, or until crisp. Cool the chips and eat.