Kale Chips

kale chip heaven!  :)

i was really determined to get this kale chip thing down after will’s mom made us a batch for a road trip and they lasted about 20 miles!

i had some disappointing runs, though it’s hard to mess up salty greens!  too much oil can keep them from getting crispy, but hey, nobody’s loss :)

i have learned firsthand why kale chips work best, and i believe it’s because of the waviness of the leaves.  other greens can lay too flat on the pan and either burn or get quite stuck.  collards are the very thin and elegant variety, while chard and even beet greens can hold their own.  but kale is best.

i have found that 300 degrees for 20 minutes works out just fine.  finally, consistency!  :)

about three full grown leaves will fit on my pizza pan.  i wash and remove the thick part of the stem (usually at least 3/4 of the length), then chop them into bite-sized pieces.  i put a small amount of oil in a bowl (i use olive oil, a tablespoon or so) and dip one or two fingers in to rub onto the backs of the leaves.  this is far from precise!  just get a little bit on there (there shouldn’t be enough to be drippy at all) and lay them oil side up on the pan.  it’s ok if they overlap a little.

i sprinkle some cracked salt across the pan and pop it into the 300 degree oven, setting the timer for 20 minutes.

if you’re feeling really patient (but ready for an amazing payoff!) you can finely mince some garlic in with the oil, as well as finely grated cheese.  both are delicious!  or try other seasonings and flavor combinations.  as i’m typing this i’m suddenly thinking that some tamari mixed with the oil would be delightful.....

kale chips

approximate price: a bunch of kale, even organic, costs around $2.  you can make a lot of chips out of that!