Kale for Dummies. The only recipe you need. You’re welcome.

I will start off by saying this: I don’t really like kale all that much. But for some weird reason I love eating kale chips. Of the $6.99 (!!) a serving variety. You know, the kind you buy at the local hipster market. And I loved them for a minute. Then I overdosed. And it wasn’t just that I overdosed, it was that they left a weird taste in my mouth. That, my friends, is definitely no bueno.

So, I decided to make my own. And OMG I don’t know what took me so long. Not only do they taste AMAZING fresh out of the oven, but it’s also, oh, about a buck a batch. A steal!

I found many variations from all over the web — and tried a few — but it all felt so complicated, starting with: layer them in a single layer. Yeah. I don’t have time for that. It only took a few experimental batches and I finally mastered the art of making the perfect bowl of kale chips (aka crunchy kale). And I like to pay it forward, so here you go.

Kale for Dummies

1. Buy a bunch of kale. Wash it. Remove the stem things. I fold the leaf in half and cut it lengthwise. Cut the kale into bite size-ish pieces. Or rip it up. Whatever works. Preheat your oven to 325 degrees.

kale 1

2. Throw it in a bowl. Drizzle some olive oil (maybe 2 tablespoons) and use your hands — wash them first, you dirty birds! — to toss the kale.  Make sure it’s evenly coated. Then layer it on a broiler pan. (The broiler pan is important. So you can be lazy and skip turning the kale chips over. I don’t bother with the single layer. It’s more like random layers.) Once it’s all on the pan, sprinkle with sea salt.

kale 2

3. Throw it in the oven and let it do its thing for 15-20 minutes (this will depend on your oven and how much kale you use — this batch took 20 mins and there was quite a bit of kale). Take it out and let it sit for a few (it’ll continue to crisp) then toss into a bowl and eat. Or you can just eat it straight off the pan like me. Because: fewer dishes to wash.

kale chips

Yum. You’re welcome.

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