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.
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.
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.
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