Friday 10.19.12

Here's another recipe for ya, and before you say that you're sure you won't like it, give it a try.This one is for kale chips. These are so good that Phil and I eat an entire bunch of kale before the rest even makes it to a tupperware container for storage. It's the perfect snack when you're craving something salty and crunchy. Kale is like 98 cents per bunch and this takes 5 minutes of prep time, so you really have no excuse not to try these. P.S. these are NOT the same as the prepackaged ones at Whole Foods. Won't make that mistake twice...


1 bunch of kale
sea salt
olive oil 


1. Preheat oven to 275 degrees
2. Wash your kale and dry thoroughly.
3.Tear off the leaves and discard the tough, woody stems. Tear the leaves into bite size pieces.
4. Spread the leaves out on a cookie sheet in a single layer and coat with olive oil.
5. Sprinkle with sea salt.
6. Bake for 8 minutes, then turn over leaves and bake for another 8 minutes or until the leaves are crisp and brittle. You don't want soggy chips!
7. Make sure the chips are completely cooled before storing. If you put them in a plastic bag too early they'll get soggy. 

*optional: add a little cayenne for an extra kick, or if you want to go crazy, skip the salt and sprinkle with fresh parmesean cheese before baking

Here's a video if that helps you. This chick is pretty excited about kale, but she gives a good visual with how to tear up the leaves. Also, I've tried doing the salt before baking and after baking, and before baking is definitely better.