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!February 22, 2012
This entry was posted in healthy, roasted stuff and tagged healthy, kale, roasted.