Kale Chips: Let’s be honest, make something crispy and sea-salted and most people will happily consume. So why not get some greens while you’re at it?
Kale has been at the forefront of food hip-dome for some time now. So much so that big money was put into a campaign for broccoli attempting to debunk kale’s popularity. So much so that someone at the New York Times was crazy enough to write an article about the “dangers of kale”, which annoys me to no end (I didn’t even read it because it made me so angry), but I digress. Once I saw kale “chipped” and bagged in plastic I knew it really made it big. However, many of these processed kale chips are so heavily laden with oils, salt, and even sugar that the kale is barely discernible and it kind of defeats the purpose - might as well eat some potato chips and call it a day, which wouldn’t be too bad.
But I say brushed those overpriced renditions aside and make your own kale chips at home! They’re super easy and very versatile, you can really go in so many directions seasoning-wise from sesame oil and shichimi togarashi to nutritional yeast and cayenne. Be sure to dry the kale very well before baking, because who likes soggy chips?
1 bunch curly or Lacinato (dino) kale
2 teaspoons olive oil
1/8 teaspoon sea salt and other ingredients as desired
Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper.
Remove the thick stems of the kale from the leaves and chop leaves into pieces about 1-2 square inches. Wash and dry kale very thoroughly and then toss with olive oil and sea salt.
Bake until edges are browned, but not burned, about 7 minutes on each side.