Thursday, April 14, 2011

Baked Kale Chips

I have been attached to the computer for months, but knee deep in fiction, not food.  (Whoda thunk?)  Several of my recent creations have fallen flat with the tasting crew here, so I haven't had much to report.  Then last night, the kidlet and I struck gold in an unlikely place.  Kale.

I did nothing fancy with this recipe.  Three simple ingredients went in the oven, and 8 minutes later out came something magically different, surprisingly smaller, and disturbingly yummy.  There are only two tricks to this ridiculously delicious health food: 
1. Keep the pieces similar in size.
2. Watch them CAREFULLY.  There's a fine line between crispy and burnt.  (Like, a 30 second difference. Really.)

So here it is, in it's simple glory: Baked Kale Chips, via

1 bunch kale
1/2 teaspoon salt
non-stick spray

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner (or dish towel). Spritz kale with oil and sprinkle with salt.
  3. Bake until the edges brown but are not burnt, 7-12 minutes. 
  4. Devour.  Drive to grocery store, buy more kale, and repeat.