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.
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.
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.
Yum. You’re welcome.