Kale Chips: Not gross after all.
I’m sure you’ve seen various recipes for kale chips and thought to yourself – “wow, that’s probably disgusting.” I’m here to tell you, my friend, not so…not so. These healthy little guys satisfy a craving for that salty crunch and are carb free, gluten-free, and healthy! Trust me on this. They are good. It could not be easier. I got this recipe (I think) from SELF magazine. I do know who created it: actress, Kristen Bell. Here is my version (I made modifications here and there).
Kale is a green leafy cabbage sold in bunches. I bought my bunch for $0.99. Once you see how it shrinks – think about buying 2 bunches the next time around.
1 bunch of kale
spray olive oil – your own or Pam’s
kosher salt or any coarse salt
1. Pre-heat your oven to 400 degrees
2. Wash your kale and make certain it dries completely.
3. Then cut the bunch so you have more manageable pieces.
4. Spray a baking sheet or a foil-lined baking sheet with olive oil.
5. Tear away the leafy part of the kale from the center stem. You want them in bite size pieces (no stem or center). Spread the pieces on your coated baking sheet.
6. Lightly spray with olive oil. Don’t go crazy or they will be soggy/ruined.
7. Sprinkle with a coarse salt, like kosher salt. Less is more. You can always add later. I used (salt my Mom gave me) Himalayan Pink Salt from Trader Joe’s because I’m fancy now and then, but you can use any salt you want.
8. Bake your chips for 10 minutes. Check them out after 7 – you don’t want them to burn.
9. Remove from the oven and let them sit to “dry” and get some more crispiness. You’ll notice they really shrink up! If you see a soggy piece, you can place it on a paper towel so that it might be salvaged. But definitely beat yourself up over not adhering to instruction no. 6.
10. Eat! I store my leftover chips in an airtight container for a couple days and they stay fresh!