Thursday, August 25, 2011

Kale Chips

kale chips (1 of 1)

So way back in the day, about a year and a half ago, I posted a recipe for Baked Spinach Chips which I personally love. But they're fragile and not very filling because spinach bakes down to almost nothing. Still one of my favorite ways to put down a bunch of spinach with practically no effort.

Chicago 4 (1 of 1)

Then, or maybe before, kale chips hit the scene. And they've been on almost every blog in the 'sphere. Then I finally saw them show up at the local over-priced grocery store for $7 per small bag. Seven American Dollars. I almost spit the crumbs of my free chocolate chip cookie sample all over the display.

Chicago 24 (1 of 1)

So instead of spending $7, you can get twice as much if you make them at home. R was skeptical at first (as is par for the course), but he ate enough of them to tell me that he'd have them again. Plus, we have been trying to limit how much processed food we eat, which means not buying it, which means no chips. Except when they're made of vegetables.

Kale Chips
Adopted from all around

1 bunch kale chips
sprinkling of olive oil, if you want
Sprinkling of salt

Preheat the oven to 300F, with the wracks in the top and bottom third.

Wash and completely dry the kale. Tear the kale leaves off of the stems and spread them out in a single layer on two baking sheets. Sprinkle a little olive oil over them, and then season with salt. You could also add other dried herbs and spices, so be creative.

Bake the kale for about 22 minutes, until crispy. Serve

4 comments:

Rachel said...

I've seen the prepackaged ones too! What a joke. I looked at them just long enough to steal their seasoning ideas for the ones I make at home. :)

Rachel said...

I've seen the prepackaged ones too! What a joke. I looked at them just long enough to steal their seasoning ideas for the ones I make at home. :)

Leanne said...

Thanks-- this is so fantastic! A friend told me his method for making kale chips last year, but it involved a lot of opening the oven door and stirring. Needless to say, I got impatient and wound up with soggy, warm kale, blech. Can't wait to try these!

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