The day before my first batch of kale chips, I had eaten an entire sleeve of Ritz Crackers before dinner. So do ya get me? I’ve probably saved myself a good 800 calories this week by whipping up some kale chips instead of grazing mindlessly on other stuff. Kale chips’ crunchy-saltiness is perfect for satisfying me before dinner. It does the trick, yo!
And you gotta check out kale’s profile on World Healthiest Foods. It’s mind boggling how nutrient-pack it is. I even like to chomp on kale raw and uncooked. And it’s only 36 calories for one cup!
So here’s what you do to make the Kale Chips.
Preheat oven to 300 degrees.Tear kale into pieces (unless you buy a bag of kale that’s already cut up). Some people pick the leaves off the stem, but I think it’s just fine with the stem on. I eat that part, too. You decide for yourself.Dump 3 generous handfuls of kale into a large mixing bowl. Be sure to include enough kale, because (just like spinach) the kale shrinks down when heated.Drizzle approximately 2-3 tsp olive oil onto the kale and then salt to taste. Mix it all up by tossing with your hands or some other leaf-tossing object. If you find the leaves are a bit too oily or salty, just add more kale to compensate. Problem solved. But be careful not to over-oil, because the final product won’t come out right.Transfer kale onto cookie sheet(s).Bake for approx 15-20 minutes. Exact cooking time depends on your oven, so check the kale after 15 minutes to determine if they’re crispy yet. But not burnt!
My pre-baked kale, oil-drizzled and lightly salted.
Crispy, salty delight!
You can also get fancy and sprinkle your kale with Parmesan or other seasonings, but my fanciness ratio isn’t high enough, because I haven’t done that yet. Special thanks to Coco for inspiring me to take the Kale Chips plunge. Go see how her batch of kale chips turned out. BOOM!
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