Right now, I’m loving Kale Chips. Don’t get me wrong: I ALSO LOVE POTATO CHIPS, but when you’re trying to lose fifty pounds of babylove attached at the love handles like super glue, potato chips aren’t a friendly option.
Here’s how to make Kale Chips.
* 1 bunch kale (you can now buy it pre-cut in the bag! WHOOHOO!) Please excuse that the bag is already half-eaten.
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt
1. Preheat an oven to 300 degrees. You can line a non insulated cookie sheet with parchment paper or use a silpat sheet, but it worked fine just on the cookie sheet for me. Spread the kale on a cookie sheet. If you have to buy it in bunch form, separate the leafy part from the thick stems and tear into bite size pieces; discard stems. Wash and thoroughly dry kale. The lady who taught me about these actually soaked the leaves in a bowl of water, then dried them.
2. Drizzle with olive oil, then toss leaves to coat.
3. Sprinkle with seasoning salt.
4. Bake until crisp and edges have darkened ~about 20ish minutes. These are a little finicky. You want them baked, crispy, and dark green but not overcooked and too brittle.
This is Pierson right after he was starting to talk. He’s asking for more kale chips, saying Please “SSSSSSSSSSSSSSSSSS”!
In my house, they are kid approved (but he likes broccoli, too…) Enjoy!