I am cracking up writing this post because of all the controversy one little kale chip can cause. To quote my husband, these kale chips were "the worst thing to ever come out of the Pink Kitchen." I swear he talked about how horrible they were all day long. LOL! But do not be discouraged. He was the ONLY one that didn't like them. Luckily we had friends over later that night who were willing to test them out. Chris insisted that everyone was going to hate them. Guess what....he was wrong. Again. Our friends quite enjoyed them, thank you very much. Along with their 2-year-old son who kept asking for more "chips". Hahaha! And for the record, I loved them!
Kale Chips
Ingredients:
1 bunch of kale
Olive oil
Sea salt
Directions:
1. Preheat oven to 300 degrees.
2. Wash the kale well under warm water. Cut into large pieces, removing the tough stems and center ribs. Dry thoroughly in a salad spinner. (I spun mine 3 times, emptying the water out of the bottom in between spins.)
3. Dump dry kale into a bowl and drizzle with olive oil. Start with about 1 Tbsp. Toss the kale with your hands until all leaves are coated. You don't want leave to be drenched in oil, but you want them to all be nice and shiny with a thin coating of olive oil on each leaf. Add more olive oil if necessary. Sprinkle with as much sea salt as you'd like. I used a LOT!
4. Place in a single layer on baking sheets. Try to place them curly side down so the air can circulate underneath and make them crispy. Bake for 22 minutes. Then gently flip each piece over and bake for an additional 5 minutes. (I used stoneware sheets, so mine took a little longer to bake. If using aluminum baking sheets, they may be finished baking at 22 minutes. They will be crispy and not at all floppy when they are ready. They will also have a deep golden color, especially at the curly parts.)
Please try these and let me know if you like them!!!
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