A couple years ago (wow time sure flies) I posted about my new found obsession with kale.
Then I moved to another country, moved back, and honestly quite simply forgot about kale. Kale is still one of my favorite greens and I geek out when I talk about kale.
So, when my foodie-friend and fellow food blogger Jacquelyn a.k.a. The Gourmet Housewife posted about Kale Chips I took note. Then – even more awesome – she served me a batch. Yes, I basically polished off the entire bowl by myself. (Sorry for being such a piggy everyone!)
They are the perfect snack. Lightly crispy, lightly salty, and not junky at all.
Today I went out and bought 4 bunches of kale, took two of them and whipped up a batch of kale chips of my own. And proceeded to eat the entire batch on my own throughout the course of the evening. Yet, I don’t feel disgusted with myself and I don’t feel bloated or gross. Are kale chips the new miracle snack? That might be an exaggeration, but yes, yes they are.
You’d be foolish not to try this super simple recipe.
I’ll copy her recipe below but do jump on over and give her site a visit for a lot more awesomeness from her kitchen.
- 1 bunch kale
- 1 tbsp extra virgin olive oil
- 1/2-1 tsp seasoning salt
- Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
- Wash and dry kale. Cut away inner stems and discard. Tear into bite-sized pieces and place in a large bowl.
- Drizzle with olive oil and sprinkle with salt. Toss with your hands to mix. Spread out on prepared baking sheets.
- Bake for 15-20 minutes or until desired crispiness.
Thank you Jacquelyn for sharing this amazing recipe with me. Also, thanks for making Levi some gluten-free and vegan rice krispy squares.
I’m telling you people … you will enjoy these. Now go … bake kale.