I am totally jumping on the band wagon here and I really think you should too! Have you been seeing baked kale chips all over the internet like I have? There’s definitely a good reason for the buzz. I finally made some today and I have to say that kale chips are exceptional! They are healthy AND crunchy, which equates to a guiltless snack.
Ever had broccoli rabe? Do you like the taste of dried toasted seaweed? You are in luck!
Totally disgusted? Don’t make them! Go away!
Intrigued? DO IT. Come on!
The olive oil and the salt bring the kale to a new level of divinity. I imagine it would be a great topper for a soup or pasta. Apparently it goes really well with popcorn! Check out Stephanie’s trick!
I have to buy more kale now, because I ate this entire plate. I did save some for Cooper to try at dinner tonight. Cross your fingers.
It would be very convenient if he loved them! I am pretty sure lots of kids do.
Start by washing a bunch of kale.
Tear the leaves off the stems and put them in a bowl.
Toss the kale with a few glugs of olive oil and sprinkle the kale with salt!
Spread the kale out on a cookie sheet. I put parchment on the bottom of mine for easy cleanup.
350 degrees in the oven…12 minutes later….you have crispy crunchy baked kale!
You will not stop eating it. I swear.
Baked Kale Chips
(Recipe from thekitchn.com)
- 1 bunch of Kale
- a few glugs of olive oil
- salt
Preheat oven to 350. Tear kale into bite-sized pieces, avoiding the tough inner stalk. Rinse well in water and dry as best you can either in a spinner or on a tea towel. Pour a few glugs of olive oil on a baking sheet and add the kale. Sprinkle with salt and toss gently to evenly distribute the oil and salt, being careful not to toss the kale out of the tray. Place in oven and bake about 10-15 minutes, or until the kale is crisp. Best if eaten warm but not necessary.
