I have been wanting to try my hand at making Kale Chips ever since I saw them on this blog. However, her recipe uses a dehydrator, which I don't have (Christmas present idea, anyone?). So, I found another recipe that uses the oven instead. I was so excited to make this, as I think kale is a delicious and under utilized vegetable. I like to give all the veggies equal air time.
- Rinse one bunch of kale and pat it dry with a towel. You could use a salad spinner, if you have one. But don't tell me, because I will covet your salad spinner (another idea?).
- Remove the stems of the kale, and if the ribs are really thick, remove those also. You can do this easily by holding the stem in one hand and pulling the leaves up the stem with the other hand.
- Put the leaves in a bowl. You will need:
- 1 tsp. olive oil
- 1/2 tsp. season salt
- optional other spices (garlic powder, onion powder, nutmeg)
- Sprinkle the oil and spices over the kale and toss it around in the bowl.
- Lay out on an ungreased baking sheet in a single layer.
- Bake at 350 degrees for 15-20 minutes.
So, these are "chips" only in the sense that they are crispy and salty. At first bite I thought, "Well, that was just weird for me." Then at second bite I thought, "Well, they might actually be okay." Then I ate the rest of them. Yes, I ate an entire bunch of kale. I liked these and will make them again. Why? Because eating "leafy greens" makes me feel virtuous. So there.