Attention, mamas: Kale is over!
At least that’s what I have read a few times across the Internet now (and if it says so on the Internet, we all know it’s true!). Kale is over. Overrated. Done. As in “kale as a vegetable in general” is not cool anymore. Gasp! What exactly is passé about it…its stellar nutritional value? Its versatility? Its delicious, robust taste? It shall remain a mystery to me.
Anyways, please go ahead and call me old fashioned (or maybe just old) as I sit and devour this entire bowl of deliciously crispy, salty kale chips. That’s right – going retro hanging out with my trusted friend k-dog over here. And please, nobody interrupt me unless, of course, you have come to tell me which new hipster vegetable I am supposed to be eating in large quantities next. I’ll totally do it!
- 1 bunch organic curly kale
- 1/2 tablespoon extra virgin olive oil
- Sea salt or Himalayan pink salt to taste
- Preheat the oven to 325° F. Line a cookie sheet with parchment paper and set aside.
- De-stem the kale and tear or cut into large pieces. Thoroughly wash and dry the leaves.
- Put the kale in a large mixing bowl, sprinkle with the olive oil and use your hands to thoroughly coat each leaf. Add salt to taste.
- Place the kale on the cookie sheet and bake in the oven for 12-15 minutes, rotating the sheet 180° halfway through.
- Turn off the oven and let the kale sit for another minute or two. Remove from the oven and let cool.
- Add your favorite topping(s) and serve immediately.
- There is a very fine line between the kale chips being too soggy and too burnt (what can I say…I like living on the edge!). To get them nice and crispy, make sure you thoroughly dry the kale leaves. I give them a good spin in the salad spinner and use only a little bit of oil but no other condiments before baking.
- Do not overcrowd the cookie sheet! If the kale leaves lay on top of each other they bake unevenly. Make the chips in two or more separate batches or use more than one cookie sheet at a time.
- Instead of olive oil you could also use coconut oil. Top with parmesan cheese, nutritional yeast, chili flakes, cayenne pepper, onion powder, garlic powder, tamari or soy sauce, sesame seeds…Your kale chips, your way!