Kale chips cannot be a new invention, but they’ve certainly taken the food and diet world by storm lately. Healthier than potato chips! Light, crispy, and full of vitamins! Bet you can’t eat just one!
I’ve never in my life cooked with kale, but as with anything that’s new and hip, I had to try making kale chips. So, I picked up a head of kale at the farmers market. The first thing I noticed was that they were certainly cheaper than potato chips. The entire head cost a buck. Hmm, had I found a tasty and incredibly affordable snack?
After banging out the prep and cooking in no time flat (they certainly were easy to make), my husband and I intrepidly gave them a taste.
“Not bad!” we said after the first one.
“Getting a little earthy,” we confessed after our second chips.
“I couldn’t eat a whole bowl of these,” we admitted after a third taste.
“Let’s see if the dogs like them!” we enthusiastically concluded.
Indeed they did.
I am not sharing all of this to discourage you from trying kale chips; in fact, it was a fun and easy way to spend $1 and an hour in the kitchen on a Saturday afternoon. Also, my husband and I are in the minority when it comes to our lack of enthusiasm for kale chips – most of the food world is still enamored with them. If you’re intrigued, you should form your own opinion.
The following recipe cooks up beautifully, if you want to give them a shot.
1 head of kale, washed, dried, and stems removed
Salt to taste
Preheat oven to 300 degrees. For easy clean-up, cover two baking sheets with parchment or foil. Tear kale leaves into large pieces (they shrink as they bake), discarding the center stem running through the leaves, and arrange in a pile on the middle of one of the baking sheets. Lightly drizzle with olive oil (if you use too much, they will turn brown); toss and massage to coat leaves. Arrange leaves in a single layer on the baking sheets and season with salt to taste. Bake for about 20 minutes or until crispy.