My mom came to visit a few weeks ago. She brought a large container of kale chips with her.
I literally could not stop eating them. I ate like 3 cups of kale chips in half an hour. I was so disappointed when they were gone!
But I justified this to myself (quite convincingly, I might add) by reminding myself that even though I was snacking like I never expected to eat again, I was eating KALE! My crunchy, salty, melt-in-your-mouth snack couldn’t have been healthier. Hooray!
The key to great kale chips is just making sure the kale is perfectly dry before you start, and then making sure not to overload your baking sheet.
Dry two large handfuls of kale very thoroughly. If you have a salad spinner, use that. You can also let the kale sit in a colander for an hour or two to air dry, or you can go the really hard route (which is what I did), and dry the kale leaves by hand, one at a time…
Toss with a small splash of olive oil, about ½ tbsp. per 2 cups of kale. Sprinkle with salt. I used regular table salt, but you could go for a fancier salt if you prefer that. Just toss everything well, until each kale leaf has a slight sheen.
Spread the kale out in a single layer on your baking sheet. Try not to let any of the leaves overlap, or else they may steam and become limp instead of crisping up.
Transfer to a bowl, and try not to eat it all at once. Or just go for it. Whatever you want!
Baked Kale Chips
lightly adapted from Allrecipes.com
makes about 3 cups
about 1 lb. kale
2 tbsp. olive oil
Preheat oven to 350°.
Thoroughly dry the kale. Trim off the thick stems and tear into pieces.
Toss with olive oil and salt.
Bake for 15 minutes, or until kale is lightly browned and completely crisp.