Kale chips

I think I discovered kale chips last summer, and it quickly became one of my favorite ways to eat kale. The “recipe” is pretty easy, but I’m going to share a few words of wisdom that I’ve learned along the way.

1. Dry the kale before adding the oil.
2. Adjust the oil depending on the size of the bunch. For a large bunch, I use 1 Tbsp per 1/2 bunch.
3. Add the salt and pepper before cooking, otherwise it doesn’t stick very well.
4. Keep an eye on them because burnt kale is less than awesome.
5. Be prepared to eat them right away as they don’t keep that well. 

Getting ready to go in the oven

Kale chips
Serves: 2-3

Ingredients
1/2-1 bunch kale leaves (separated from stems)
1 Tbsp olive oil
Salt and pepper to taste

Directions
1. Preheat oven to 350 degrees.
2. Wash and chop (or rip) kale leaves into bite-size pieces, then dry the leaves.
3. Toss chopped kale with olive oil and spread on baking sheet. Season with salt and pepper.
4. Bake for 10-12 minutes, until crispy and edges just start to turn brown.
5. Enjoy!