Kale chips are my go-to salty snack. I do like potato chips and all, but they're not really "my thing." My thing is handfuls of chocolate chips and almonds at 11pm, but that is neither here nor there.
I remember the first time I ever heard about kale. I can picture myself sitting in my parent's living room, probably wearing butterfly clips or something equally as cool in my hair, watching The Oprah Winfrey Show. And all she could talk about was kale. Kale smoothies, kale chips, kale salads, kale face masks. Apparently kale is the cooler, and much chewier, cousin of lettuce. Or at least that was my take away from the episode.
The first time I ate kale chips was at an outdoor party and they were not impressive seeing that being left outside on the picnic table they'd become limp and chewy. Mmm, no thank you. However, sometime last year I stopped in at my sister-in-law's house to borrow baby clothes, and she had just pulled a tray of kale chips out of her oven. All three of her kids were waiting, wide-eyed in anticipation, for the tray to cool down and the go-ahead to dig in. And I figured, if these three kids are that excited about baked lettuce, I should give it another try. They were delicious!!
Turns out there is a trick or two in order for them to bake into crispy, salty, perfection. So grab a bunch of kale the next time you're at market, and in 20 minutes or less you can be chowing down on your guilt-free handfuls of "chips", even at 11 pm.
SEA SALTED KALE CHIPS
Medium sized bunch of Kale
Olive Oil
Sea Salt
INSTRUCTIONS:
Cut, or tear, away the kale from the stem. Do your best to tear the kale into similar sized pieces, so they will bake more evenly! Place all pieces into a large mixing bowl, drizzle with oil, and toss.
Before you place the "chips" onto your baking sheet, be sure to rub the oil into each piece, front and back, with your fingers. It really doesn't take that long, and will make such a difference in the crispness of your chips.
Salt lightly. (You can always add more later!) Place tray into a preheated 300° oven. Bake for 10 (+/-) minutes. The edges of the kale will start to look brown and cripsy, and since it's only a 300° oven, I'll often (carrrrrefully!!) reach in to touch one of the pieces and see if it feels crisp, before removing the tray from the heat.
If needed, fill up another tray and repeat the process until you've roasted all of your kale. Store in an airtight container, or bag, for a few days - that is if you don't eat them all immediately. When they're slightly cooled out of the oven is when they're the best!
