Baked Kale Chips
Several months ago I finally gave in to a super special Pinterest trend and made baked kale chips. People were saying they were a great substitute for potato chips (they’re not), and that you could eat them by the bushel (I certainly can’t).
However. They are good.
But just don’t compare them to potato chips. People saying that sweet potato fries taste better than regular french fries got me to try those, and to this day I give a serious side-eye to anyone else who makes that claim.
But kale chips are good.
You don’t even need to haul out any heavy equipment. Just tear curly kale into a salad spinner, rinse it, and spin it.
If food is prone to fly out of bowls and around your kitchen when you try to mix it, stuff the kale into a food bag and dump in a tablespoon or so of olive oil and some sea salt and shake, shake, shake.
Dump onto a baking sheet (I like to line mine with foil because I am lazy).
Bake at 350° for about 12-14 minutes or until the edges start to just get brown. I like mine a little on the crispier side, so 14 minutes is about right for me. Just try not to undercook it because it gets chewy.
Your kitchen will smell weird.
That’s it. Dump it in a bowl and chow down until you get sick of it and have to pass it off to the kids.