I don’t know why I resisted making kale chips for so long.
Everyone seems to be blogging, tweeting, facebooking, and instagramming about how delicious and healthy they are. So...here I am. I'm jumping on the bandwagon and joining the kale chips CRAZE! I seem to be about two years late to the party...but better late than never, right?
Talk about a recipe that is super easy and satisfying — after only 12 minutes in the oven, the kale had reached a gorgeous dark green color, was perfectly crisp, and ready to be devoured! I read a lot of recipes where you could season them with a million different spices, but I figured since this was my first attempt I would keep it simple.
These are the perfect snack. Oh, and by the way, in case you didn't know...they’re pretty good for you, too. :-)
1 bunch fresh kale leaves, well-washed and dried
2 Tbsp. olive oil
coarse sea salt
- Preheat oven to 350 degrees.
- Rinse the kale leaves, then put them in a salad spinner and spin away. After it comes out, dry it even more with paper towels. You want the leaves to be very dry.
- Using a knife, chop the kale into bite-size pieces (about an inch). Place pieces in a large bowl, and drizzle with olive oil. Using your hands, massage the kale until the leaves are evenly coated with the oil.
- Lay the kale pieces out evenly on the parchment-lined baking sheet, and then sprinkle with salt. Bake for about 12 minutes, or until kale is dark green and crunchy. Remove from oven, let cool, and then serve.