Kale Chips


  I’m super lucky, because I’m heading out on a Mexican vacation at the end of this week. My pale, sallow, vitamin D-deprived Seattle-living self is heading to Mexico, I can’t wait!


BUT. I’m a woman, I’m a baker, I have a passion for white flour and butter, and I’ll be in a bathing suit in short order.


So we all know what that means: lots and lots of kale chips as I simultaneously prep myself for seeing that big ball of yellow light in the sky, the one that I hear gives off warmth, makes things grow, and generally makes you feel good (and here I was thinking that it was just coffee that did that!)


I have to say, though, that I absolutely love kale chips. They’re crunchy and salty and a little chewy, and are surprisingly addictive. I’ve come close to eating a whole head of kale on a bunch of occasions – the only thing stopping me was the other set of hands snatching the chips away from me.


Lots of other bloggers are posting kale chips, too, and I think we all make the chips basically the same way. But, here are my specifics.


Gather ye self a glorious head of kale (this is lacinato, but any kind works)




tear the leaves up into pieces, wash and dry




moisturize with oil, sprinkle with salt, and spread onto a parchment-lined pan




Bake at 350 for 12 minutes, and viola!




Baked Kale Chips


1 tbsp olive oil

1 bunch of kale

kosher salt, to taste


Preheat oven to 350. Line baking sheet with parchment paper.


Stripping the leaves from the stalk, tear kale into bite-size pieces. Wash, then dry, torn leaves. Add 1 tbsp olive oil and mix until all pieces are coated with oil (no matter the size of the head of kale, 1 tbsp of oil has always worked well for me). Sprinkle with kosher salt, then spread out on a single layer on the baking sheet. Bake for about 12 minutes, and when you remember, stir the chips around – doing it once or twice is great. Remove from oven when the leaves are mostly crispy, and gobble!

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