We need to have a little talk about kale. More specifically, kale chips.
I love kale. Now, I don’t love kale because all crunchy homestead-ish people are supposed to love kale. I don’t love kale just because it somehow, somewhere became a thing to grow and eat and love kale.
I just love kale because, well…it’s kale, people.
Our first experience with kale was way back before we owned the farm. We were members of a CSA and we loved getting our box ‘o veggies every week. One week there were a few bunches of kale with a recipe for how to make kale chips.
You guys. I love kale chips. Kale chips are awesome. In fact, kale chips are so awesome that when my youngest son (12) came down the stairs and realized I was making them for the purpose of this blog post, he said, “Yaaaaaassssssss” and then gave me a hug and a kiss.
A hug and a kiss, you guys.
If that doesn’t tell you how awesome these are, then you have no experience with 12 year old boys.
Anyhow. On to the fun.
Baked Kale Chips: Ingredients
1 bunch of kale
1 Tbsp olive oil
1 tsp seasoned salt or garlic salt
Baked Kale Chips: How to do the magic
Preheat the oven to 350 degrees. If you’re fancy, you can line a cookie sheet with parchment paper. (I almost never have parchment paper when I need it, so this step often gets skipped.)
With a knife or kitchen shears, carefully remove the leaves from the thick stems and then cut or tear the leaves into bite sized pieces.
(Keep in mind, these will shrink a ton in the oven, so don’t make them too small.)
Wash and dry the kale. If you have a salad spinner, more power to you. If Santa hasn’t brought you one yet, you can just pat the kale pieces dry between two paper towels.
Place the kale pieces in a single layer on the cookie sheet, and now it’s time for the oil.
You can either drizzle it, or you can use my new favorite thing, an oil sprayer, which mists the kale nicely and doesn’t leave big puddles.
Because really. Who is any good a drizzling oil?
Now, sprinkle with your salt of choice.
Awwwww, look. It’s like a little salty piece of kale art.
Bake at 350 until your kale chips have reached the level of crispy that you like.
We like ours pretty crispy, so we let them bake 10-15 minutes.
Now, Ima tell you something: Pringles don’t have anything on these kale chips.
You know, that whole, “once you pop, you can’t stop” thing? I am not too proud to tell you that I ate a huge amount of these as quietly as I could before the 12 year old boy who was waiting for them even knew they were done.
Don’t judge me. Just go make some kale chips.
Then you will know what I’m talking about. Enjoy!
Spending time in the kitchen today? Try a few of my favorite recipes out…