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