Making Kale Chips {yes, I did it}

I spent a long time researching Kale Chip recipes — while they were all pretty straight forward, there differences.  Some called for salt & pepper only . . . others called for paprika . . . and one recipe called for a mixture of balsamic vinegar and olive oil to be sprinkled over the kale.

Too.  Many.  Options.

Could.  Not.  Decide.

In the end, I decided to take things from several of the recipes and do my own thing.

The result?

ONLY THE BEST FREAKIN’ SNACK EVER!!!!!

(seriously)

Here is how I created this crispy green goodness.

Step One: Wash your Kale

(I used about half of the kale bunch I purchased from the grocery store)

Step Two: Dry the Kale

(since I don’t have one of those newfangled salad spinners, I dried the leaves with paper towels)

Step Three: Tear the leaves into smaller pieces, place them in a bowl, and pour 1 tablespoon of Olive Oil over the leaves.  Use your hands to spread the oil over the leaves.

(My bowl wasn’t large enough to handle all of my leaves, so I oiled the leaves in two batches, splitting the oil evenly)

Step Four: Spread the oiled kale in a single layer on a sheet pan.  If you have a bunch of kale like yours truly, you’ll need two sheet pans.  Sprinkle your seasoning mixture onto the leaves; use as much or as little of the spices as you want.

(I use a salt, pepper, garlic mixture — 1 tsp black pepper, 1 tsp of garlic powder, and 1 tsp of salt . .. next time, I’ll probably use less salt)

Step Five: Bake for 15 minutes at 350 degrees — watch carefully; the chips should still be green.  Apparently, if they get brown, the kale turns bitter.

(ignore my dirty oven)

Step Six: ENJOY!

(Yes, Mr. Boy LOVED them!)

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