When I was living in Chicago, I read and heard about these infamous kale chips literally everywhere. Skeptical that a vegetable could really taste that great (for a snack), I put the notion aside and stuck to my raw kale salad I got regularly at the Green Grocer. Since discovering kale while living in the windy city, I’ve become more adventurous with my leafy greens after moving to Los Angeles and decided to take the plunge.
To my surprise, kale chips really are that amazing! Even my boyfriend (who can be a persnickety eater) is obsessed and now asks me to make kale chips on a regular basis. Best of all it’s economical at $1 or less a bunch.
Adapted from smitten kitchen’s recipe, this healthy and tasty snack and has become a staple in our humble abode.
Baked Kale Chips
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt (to taste)
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer (double layer if you have thin kale) on a large baking sheet (can line with foil or parchment paper for easy cleanup). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
Preparation time: less than 5 minutes
Total time: 25 minutes or less