If you’re thinking, what the KALE Abby?! Kale chips are so 2014, that ship has sailed.
I will so graciously reply with, Oh KALE no! Let us not let this ship, or should I say chip sail and keep this tasty trend rolling.
If you want to be a powerhouse in the kitchen and really impress yourself, you can take the time to remove the rib of the kale with kitchen scissors and tear the kale into bite size pieces. If you have better things to do with your time, like me, run straight for the bag of cut and cleaned kale. Already washed, dried and waiting for your tender touch.
There will be a few stalks in the bag, you can’t expect everything to be perfect ya’ll. Just pull them out and toss them aside. In a large bowl, mix a few tablespoons of extra virgin olive oil and toss the kale with your hands, give it a good old fashion rub down. Once all the pieces are coated, toss them onto a baking sheet that is prepped with parchment paper. Follow with a sprinkle of sea salt. If you do not have sea salt, get over it and grab kosher salt, I won’t tell.
Once your kale is in a nice layer (it took two baking sheets for me for one 10oz bag) slide those healthy hotties into the oven at 275* for 20-30 minutes, or until crispy.
This is where I was blown to bits. I imagined crispy like a potato chip – it is nothing like that. These kale chips baked into a ruffled, airy, flaky masterpiece that melts on your tongue. It is amazing.
This process was so simple and so satisfying. As I type this I am sitting with that bowl right next to me and have zero guilt stuffing my face with these gorgeous greens.
Since many cancers run in my family, and my sweet momma had a rough run with colon cancer a bit ago I am willing to try anything that will benefit my body. My doctor said leafy greens are what I need to maintain to prevent colon cancer, so really, in hindsight, these kale chips may save my ass.
Curious what is so good about this trendy veggie?
