Kale chips are game changers. A lot of my friends are disgusted when I send them a snap of me making or crunching down on them, but they shouldn’t be! Kale is known as one of the healthiest foods although the way I prepare it may not be the healthiest. However, I can say it’s cheap, easy to make and you won’t feel as guilty as you might after devouring an entire bag of potato chips. Kale is pretty cheap to purchase and is pretty effortless to grow here in Ontario. I buy a bundle from the grocery store for about $1.97 and I also would finish this bundle in one night. No shame in that, well maybe a little.
First off, preheat the oven to around 350 degrees. Next, rip the kale into bit size chunks. I purchased a really neat salad spinner off of VarageSale for $5 – this makes the entire process much easier and quicker. However, it does mean more clean up for you.
Once you have torn apart your bundle of kale, you should rinse and dry it using a salad spinner, strainer or however you normally prepare your lettuce for a salad.
Once the kale is relatively dry, add a TINY bit of olive oil. I use about a tablespoon per bundle. Trust me when I say the oil goes a long way, too much will ruin your kale chips.
I then add salt and pepper, without measuring because that is how it’s done in my kitchen! After making these kale chips a couple times, you can add some flavour. My go to is just salt and pepper. I quickly figured out that you don’t need as much salt as you might think and you can also add more salt or pepper once the chips are crispy and dried out. A dash of cayenne pepper is a nice touch for those who like some spice.
Once you have an even coat of oil and spice, lay out the chunks of kale onto a sheet of aluminum foil and then throw it in the oven on a cookie/baking sheet.
Keep a close eye on the chips as they cook, you don’t want them to burn but you don’t want them soggy either. In and around 10 minutes should be enough time! Pull them out just before they start to dry out completely and turn brown.
