I know I’m a bit late to the kale chips band wagon, but I’m here now and I’m here to stay! If you think you don’t like kale, you MUST try kale chips. There’s a reason kale chips are so popular right now. Seriously, these don’t even remotely resemble a vegetable. If you cook them just right, they are much more like a snack chip, thus the name . . . kale chips!
If you don’t believe me, wait till you hear this story.
I came home from the grocery store a few weeks ago, and the kids started pawing through my loot. They tossed aside the granola bars, the potato chips, the popsicles, and when they got to the bag of greens, my youngest daughter exclaimed, “THANK you, Mommy! THANK YOU for buying KALE CHIPS!!!!!!”
Well okay, so she’s weird. She eats her veggies at the end of her meal because she likes to “save the best for last”. But my other two kids love them too. And the awesome thing is, they are SO easy to make. You just have to keep an eye on them. I have burned more pans of kale chips than I care to count.
How to Make Kale Chips
All you do is take a bunch or two of kale, tear them into largish bite sized pieces (toss the ribs), and scatter them on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
Actually, that pan has too much kale. You want to spread it thinner so it can crisp up. I now use 2 baking sheets instead of one.
Then you bake it at 300 degrees for about 20 minutes or until it’s nice and crispy but not burned.
Then you chow on kale chips! It’s a guilt-free snack. Now how awesome is THAT!?
- 1 bunch kale
- 2 tablespoons olive oil
- sea salt to taste
- Tear or cut kale into large pieces, and place it on a large baking sheet.
- Drizzle with olive oil.
- Sprinkle with salt.
- Toss kale until well coated.
- Spread it sparsely and evenly on the baking sheet. You may need two baking sheets, depending on how much kale you have.
- Bake at 300 degrees for 15-20 minutes, turning once. You want it to be crispy and dark green, but not brown.
- Serve immediately, or cool and store in airtight container.