Do you know what really grinds my gears? Those stupid “Eat This! Not That!” articles. “Instead of a bowl of chips, eat 3 carrot sticks!” Oh ya? I had no idea I should be eating raw veggies over fried starch. It’s not a 1-to-1 substitution when you are craving potato chips! Ugh! Off my soapbox, though…
So, these are obviously not “chips” in the standard sense of the word. If you want potato chips, you eat those potato chips. Yolo. But, if you want to try something new, or if you just like mindless eating and want a healthier option, these kale chips are a solid option. I made up a batch of these one night to go along with sandwiches and it did provide the crunch I was looking for. I did find them a little salty, so use the salt amount as a guideline. I would just sprinkle them lightly with salt, taste one, and salt the rest if they need more.
1 bunch of kale*, rinsed, thoroughly dried, and torn into large pieces (ribs removed)
1 Tbs olive oil
1/4 tsp of salt, or to taste
Preheat oven to 325F. Line two large baking sheets with parchment. In a large bowl, toss kale in olive oil, massaging the leaves to make sure oil is covering every bit of kale. Bake in oven for 22-25 minutes, or until kale is crispy and ever so slightly browned. Remove from oven and let cool on pans for 5 minutes before serving.
*I used purple kale in this recipe, but you can use whatever kale you want