Kale Chips Are Where It’s At
I checked out Gwynnie’s cookbook from the library and y’all, I kinda love it. I’m all about these easy kale chips (see page 201). Gwyneth P mentioned that her children gobbled them up, I found this promising. I could just picture no more potato chips, KALE CHIPS FOR EVERYONE!
Preheat your oven to 375 and gather your ingredients. I found organic kale at our local market, it was $1.99 for a huge bunch. I used less than half for this batch. You will also need a baking sheet, olive oil, and coarse salt. I prefer Himalayan sea salt.
Rinse the kale and discard the stems. Rip the leaves up in to chip sized pieces.
Drizzle kale with olive oil and toss on some salt.
Here’s an action shot because I feel that every cooking tutorial needs one.
Gwyneth recommends baking the kale at 400 degrees and for 12-15 minutes. I followed her instructions the first time I made these and they turned very brown and when kale is very brown, it equals very bitter. I made this batch with my oven set at 375 degrees and I only baked them for ten minutes.
I thought they were perfect, crispy around the edges and not at all bitter.
And how does my family feel about kale chips?
Well, Jeff loves them and calls them Kale-ritos, Zoe said they were “super weird, but okay tasting”, and Troy would much rather have a banana.