Kale Chips!

So I talked about Kale Chips two posts ago and then I couldn't get them out of my head. A little research on the net proved that they weren't exceptionally difficult and didn't take too long. So with some time to kill and the Kale getting old in the fridge. I took on the task of turning this:

into a healthy, crispy, snack.


Now The Husband and I used Deb of Smitten Kitchen's recipe found here. But in reality the recipes on the internet don't seem to vary very much. Some cook at a higher temperature, some at a lower. Some salt first, some salt after.  Some cooked for 40 minutes, some for 15. Either way it probably doesn't matter whose recipe you go with; the same basic steps apply. First, stem, wash, and dry the Kale:

Then coat the Kale in olive oil:

Then layer on a baking sheet in a single layer:

Not much happened in this recipe so The Husband took lots of shots:

We needed two sheets, and still had Kale left over:

Then bake until crisp:

Apply salt and enjoy:

THE VERDICT:

They were very satisfying. You couldn't really taste the Kale. It was kind of, I don't know, woody and the salt really pops on your tongue. Kinda like popped corn. Which is nice because I'm allergic to popped corn. Unfortunately I didn't get to have too many of them, even though I made two batches, because The Husband was hoovering them into his mouth. I turned around and half the batch was gone. I think it's safe to say they were a hit.

It's a good thing Kale is healthy for you.

The Recipe:

Again, recipe credit goes to Deb at Smittenkitchen.com. I LOVE HER.

• 1 bunch (about 6 ounces) kale
• 1 tablespoon olive oil
• Sea salt, to taste

1. Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. 
2. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. 
3. Arrange leaves in a single layer on a large baking sheet. 
4. Bake for 20 minutes, or until crisp. 
5. Place baking sheet on a rack to cool.