So, with our love of greens, I am sure you assumed that this was a staple in our house. Confession: We are totally late to the party. I have to admit, I had my inner mother at work. “Kale chips? Chips out of greens? I don’t know about this.”
What. A. Huge. Mistake.
Do these taste like potato chips?
Not even close.
Are they crunchy, salty, and oddly addicting?
After looking at several recipes online, I finally broke down and made them. They went together super fast and only took 20 minutes to bake. It was a perfect snack as we were waiting for our soup to get done.
Not surprising, Manatee devoured them. Luckily, I had snuck a few before putting them into the bowl. Kale will now be a Badger Girl staple so we will always be able to have these on hand.
1 tablespoon of olive oil
1/4-1/2 teaspoon of salt
1 bunch of kale, stems removed and roughly chopped
- Preheat oven to 350 degrees.
- Line a baking sheet with foil or parchment paper.
- Toss kale with olive oil and salt.
- Spread out on baking sheet. Try not to let it overlap.
- Bake for 20 minutes.
Recipe Review: What surprised me the most was that the kale didn’t look that different. It didn’t get flat or change color. It was just super crunchy.
It’s a different taste. The kale isn’t bitter but rich and more complex. It’s very earthy yet light at the same time. I was intrigued. Unfortunately for me, while I pondered, Manatee ate.
He returned the empty bowl and I was left wanting more. Guess we will be making them again soon!
For anyone who has made them, do you recommend any specific seasonings?