The first time I heard of kale chips, I thought something like, “Wait — what? Who? How? Huh?” Some months later, I decided I needed kale chips in my life. They were a big hit at our pre-Christmas holiday party and I decided I should just buy kale and make them all the time.
A true testament to the deliciousness of a kale chip was the fact that I scraped myself off the couch on New Year’s Day to make them. After a three-day bender (well, girls night out followed by getting engaged and celebrating too much followed by NYE) I knew I needed some vitamins and nutrients vs. the grease (like real chips) my brain said I wanted. It totally worked. I got the goodness my body needed and I got the crunch my bad habits needed.
Skeptical? Give it a shot. You’ll spend a couple of bucks on a head of kale and you’ll be surprised.
• 1 Tbsp. olive oil
• coarse salt
1. Wash and let dry one head of kale.
2. Cut leaves from thick stem and cut or tear into bite/chip-sized pieces, placing them in a good-sized bowl.
3. Drizzle in olive oil. I usually drizzle about half of it, then toss kale and drizzle the rest. You’ll think 1 Tbsp. isn’t enough for all that kale, but you’ll be surprised — it totally is.
4. Sprinkle with sea salt or another coarse salt (pink Hawaiian sea salt I got as a baby shower favor recently was delicious!). You can do this once they are on baking sheets or while tossing.
5. Spread on 1-2 baking sheets (depending on how much you have) in a single layer, but don’t sweat it if there’s a little overlap. They shrink a bit while baking.