Caution: this recipe will allow (encourage) you to eat an entire head of kale without a thought, even if you’re not the biggest fan of vegetables.
Last week was spring break so I went home to see my family. I was all ready to cook many a dinner for my parents and impress them with my culinary skills. I had a slew of dishes ready to go: garlic sauce eggplant, steamed baby bok choy, grilled tofu, healthy French fries – the list goes on and on. In the midst of my cooking frenzy, I thought I’d make some kale chips. I had casually picked up some kale while at Whole Foods with my dad earlier in the week thinking I would make it with pasta. When it came time to make dinner one night no one was in the mood for pasta, so I decided to put the kale to good use and make kale chips. Wouldn’t you know that of all the things I made last week, those kale chips were the absolute favorite? My mom can be a bit picky about “weird” food things like kale chips but she liked them so much that she not only ate an entire bowlful, she went out and bought more kale two days later to make them again. I promise that these salty, crunchy kale chips are as satisfying as potato chips and so much better for you! This recipe is so easy it hardly should be called a recipe. Enjoy!
Time: 15 minutes
- 1 head of kale
- olive oil to coat kale (1-2 tbsp)
- salt and pepper (just a shake of each)
- I like to use “Slap Ya Mama” instead of salt and pepper. This is a salt, black pepper, and red pepper blend sold in Louisiana. No, we do not beat our mothers in the South, you can read about the story behind the name here.
Preheat your oven to 400 degrees. Take your kale and wash well making sure to remove any dirt. Once clean, shake the stalks to remove any excess water. Rip kale leaves into small chunks but try and rip off of the main vein.
Put into a large bowl and drizzle some olive oil over the kale. Toss (I use my hands because I think it’s easiest) and sprinkle a bit of salt and pepper. DO NOT add too much salt, you can always add additional seasoning later.
Place onto a baking sheet and put into the oven. If you are doing an entire head of kale you will probably have to cook in a few batches because it wont all fit on one sheet. Let cook for 10 minutes. Don’t be alarmed if you hear it start to sizzle. I like to turn the kale over about 5 minutes in but it really doesnt matter. Cook until it tastes crunchy when you sample one but be careful not to burn them (don’t let them turn brown). Eat with a cold beverage as a snack or appetizer!