Easy Kale Chips

Woah, you guys. It.has.been.a.WHILE. Apologies for going M.I.A. for a bit there – life got in the way. Selfish how it does that sometimes, huh?

If you’ve been following my story, you know that I went through a pretty drastic dietary change about 8 [wow, there goes life being all sassy and moving too quickly again!] months ago. I was informed that I had Celiac disease and that I basically had to eliminate all things that brought me joy. That’s dramatic, but you get it. Thank goodness that it’s 2018 and food manufacturers have learned to put disclaimers on their products that call out if an item is gluten-free, soy-free, dairy-free, etc. Even so, preparing well-rounded meals was still pretty difficult and I had to teach myself to enjoy all the green “nasties” as I used to call them. And seriously, if you don’t believe me, ask my friends – they know I RARELY ate greens. I was even gifted this book.  Fast forward to today and I can proudly say that I LIKE KALE. GASP!

I have been dying to share with you the easiest kale chip recipe that I’ve ever seen. Okay, being honest here – I can’t see how it could be hard in the first place – and if I can do it, you can do it.

Here’s what you’ll need:

  • Kale (duh) Not the baby kind – Get the good “adult” stuff.
  • Oil – I used olive oil
  • Garlic salt because YUM
  • Parchment paper – Optional, but I like using it because I’m lazy and hate cleaning dishes
  • Pepper

Now, here’s what you need to do:

  1. Pre-heat your oven to 300 degrees. Low and slow is the method to go with.
  2. Line a baking sheet with parchment paper.
  3. Rinse and make sure to really pat the kale dry. This is key and helps them get nice and crispy.
  4. Remove the stems and tear into slightly smaller pieces.
  5. Place kale pieces onto parchment-lined baking sheet.
  6. Drizzle with olive oil. Be light-handed here. Too much olive oil won’t allow the chips to actually become chips.
  7. Season with garlic salt and pepper to taste.
  8. Toss!
  9. Place the baking sheet in the oven for 10 minutes. Remove and flip the chips. Return to oven for 10 more minutes. Patience!
  10. Best enjoyed right away.

Disclaimer: These don’t really work out the next day. I packed some in a plastic baggie for lunch the next day and they just didn’t hold the crispiness. They were still really yummy and flavor-packed, but lacked the chip-ness. I suggest just making as much as you’d like to consume that day. 

Enjoy!

Bon appétit! 

Completely unrelated from kale, but want to know something cool? I was featured on Metro Detroit’s own She’s Blossoming blog as a featured writer! Self-care is hard enough already, but when you add in a swamped schedule, it gets even harder. I share some easy tricks to set aside time to treat yo’ self. Head on over, give it a read, and let me know what you think!

 

 

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