I have a confession to make. Until last week I never cooked with kale. I have no excuse, no aversion, no allergy. I just never found a recipe that compelled me to use kale…until last week. It is completely pathetic on my part, I know. I have read tirelessly about its health benefits, its taste and quite honestly I’ve been inundated with Facebook status updates reading “ummm kale chips…so good” But really? green leafy vegetable+chip=scam in my book.
So last week when I bought WAY too much kale for WAY too little money for a recipe I was making (a whole bag full was $.67…that’s not a typo), I decided to use what was leftover and give the old kale chip a try. And since then, I have made them 7 times since. Now let’s talk pathetic, really.
what you need:
1 bag of kale (it shrinks down when cooking, but not as much as spinach, but buy more than you think you need)
(i have seen plenty of recipes with garlic, cheese, sesame, but I haven’t tried any of them. If you do, please let me know how it goes)
what to do:
preheat oven to 350
wash and dry kale
chop into semi-small pieces (like 2 inch pieces)
toss with olive oil and sprinkle with kosher salt
bake for 8-10 minutes until edges are dark and crispy
serve immediately and enjoy!