Kale Chips

kale

I know, I know, kale chips are all the rage. So I made a massive mistake by buying a package of them in the store. Dis-gus-ting. They were so thick and chewy, but not in a good way. Not like a brownie… mmmm brownies… No, they were more like artificially flavored cardboard. A really expensive bag of artificially flavored cardboard.

So instead of writing off kale chips entirely as some kind of weird desperate healthful attempt at a snack food, I figured making them fresh would be the way to go.  So I scoured the internet for recipes and tips and I found lots of options. After a few chewy batches (ugh!) and a few burnt batches (jeezelousie!), I’ve decided this is the way to make the best kale chips.

What You Need

  • a head of kale
  • a little salt of your choosing (fine grains, not big chunks)
  • a little olive oil

What You Do

  1. Preheat your oven to 350ºF (180ºC).
  2. Wash and dry your kale. Do you see that photo above? Do you see how wet that kale is? That kale is too wet. I’ll tell you right now that wet kale = chewy kale chips. Pat that stuff dry in a towel!
  3. De-rib your kale. You can either cut the ribs out or just tear them out. Thick kale ribs = chewy kale chips.
  4. Tear your kale into chip size bits.
  5. Oil your kale. Here’s the fun part. Since we don’t want to get too much oil on the kale (can you guess why? oily kale = chewy kale chips), the secret is to pour a little oil in your hands and rub your hands together. Now rub each piece of kale with your oily hands. You’ll get a nice even, light coating of oil on each piece.
  6. Place each piece of kale on a baking sheet. Do not overlap the kale (overlapped kale = chewy kale chips). You’ll want to make a smaller batch your first time so that you can test your oven without ruining all of your kale.
  7. Sprinkle some salt on the kale.
  8. Put the tray in the oven for 9 minutes (if you’re at altitude, you’ll have to adjust a little here). Set a timer and keep your eye on them, these babies can go from done to burnt very quickly.
  9. Once you’ve determined your perfect minute amount (9 min at low altitude seems to work for me), make more batches!
  10. Eat them warm or room temp — but eat them now! They’re light and crispy and mmmm good! Also, they don’t keep well. So go ahead and indulge in this guilt-free crispy snack.
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