Kale Chips

I first heard about Kale Chips from Lori at My Kinda Rain.  She was very excited about them, so I decided I needed to give them a try.  Of course, I couldn’t find kale that time, so I made Spinach Chips instead, which are made the same way.  I’m not sure which I prefer, the kale or the spinach, but they are both good.  Now, they aren’t anywhere close to potato chips, but roasting the kale in olive oil, along with the crispness, makes it a decent replacement.  Kale seemed to be the one thing people wanted to trade most this weekend at Bountiful Baskets, so I was happy to trade to get more kale.  My kids were excited to both make and eat these today!  Plus, they thought it was pretty cool to use my new salad spinner to rinse and dry the kale.  I just added ingredients by sight.  I did add approximate measurements, but really, it’s to your level of taste for the seasoning.

Kale Chips

What you need:

1 bunch kale
Olive oil, about 1-2 tablespoons
Garlic salt, about 1-2 teaspoons
Ground black pepper, about 1-2 teaspoons

How to make it:

Preheat your oven to 350 F.

Rinse your kale and dry well.  I use my salad spinner to do this step.  Tear kale into bite size pieces, getting them as even in size as possible.

Put kale, olive oil, and seasonings either in a bowl or a zipper bag, and toss well to coat kale.  (I used bags so my kids could help with shaking the bags).  Line a baking sheet with parchment paper.  Place kale in a single layer on the baking sheet.

Bake in the preheated oven for 10-15 minutes, or until crispy.  Be careful not to overcook and let it get too brown, or it will take on a bitter taste.

I haven’t tried this, but I bet it would be tasty to splash with some balsamic vinegar before serving.

Tags: kale