Sometimes I think we don’t try making things—in the kitchen—because we’ve either a). never had it before or, b). think it will be too complicated to make. That’s how I felt about quinoa for the longest time, until I just had to try this new “super food” no matter how complicated the process. (Pro tip: use your rice cooker, it’s SO much easier!). And, until this summer, that’s how I also felt about kale chips. Maybe it’s because the name has ‘chips’ that turned me off from trying these. When I hear the word ‘chips’ I immediately think of unnaturally flavored—with an awful aftertaste—processed food, and alarms start going off in my head. Okay, maybe not that extreme, but I’ve never liked any chips other than tortilla chips. Once I got over the fact that these weren’t really like chips, I didn’t make them because I thought doing so would be a lengthy and involved process. Wrong! Kale chips are about as easy as cooking a frozen pizza (eek! More alarms going off in my head. Cook these not that!). Plus, I almost forgot to mention, these are super healthy and delish! So, without further ado, here is how to make kale chips:Here’s what you’ll need:
1 bunch of kale
1 Tbsp. extra virgin olive oil
Dash of sea salt (a little goes a long way)
Makes approx. 4 servings
- Preheat oven to 350°F.
- Wash and dry kale. Carefully tear leaves from thick stem of kale. Tear leaves into small “chip” size pieces and place on baking sheet.
- Drizzle kale with extra virgin olive oil and sprinkle with sea salt (remember, a little salt goes a long way!).
- Bake 10-12 minutes, or until edges just begin to turn golden-brown.
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