Is there any better chip than a kale chip…
Besides a potato chip. Or a tortilla chip. Pita chip, poker chip… oh, chocolate chip! So well yah maybe kale chips don’t exactly scream mm YUM, yes please! but they’re actually quite tasty, crispy snacks. If you like roasted nori sheets (which I love) then you’ll probably like these. They really are a nice go-to fix when you’re in the mood for a salty snack. In fact, not to brag, but they were quite the success at the Fourth of July party I went to last night… just spreading the gospel of kale chips everywhere I go. Like a vegan Jesus. Again, not bragging.
Not to mention they’re so much healthier than most other snacks that go crunch (I’m lookin’ at YOU, salt & pepper kettle chips!). Packed with beta carotene, vitamin C and K, calcium, and definitely the trendiest green right now.
So indulgence wise, there really is no better chip than a kale chip.
- 1 bunch of kale
- 1 tablespoon olive oil
- sea salt, to taste
- ¼ teaspoon Chipotle chili powder
- ¼ teaspoon garlic powder
- other seasoning options: cumin, crushed red pepper, black pepper, cayenne
(1) Preheat oven to 300° F.
(2) Remove the kale leaves from their tough end and inner stems. Wash the kale thoroughly.
(3) Cut or tear the leaves into 3-4 inch pieces. Pat dry with paper towels.
(4) Place kale pieces in large bowl. Start by tossing in 1 tablespoon of olive oil. The kale leaves only need to be lightly coated with oil. Too much oil will make the chips limp and greasy.
(5) Scatter the kale pieces in a single layer on a baking sheet making sure not to overcrowd the pan. You can use parchment paper if you like for easier cleaning.
(6) Bake for 14-16 minutes or until crisp. About 5 minutes before they are finished, you can gently toss them in the sheet pan for more even baking. These chips burn easily, so be aware of how they are baking.
(7) Sprinkle salt and seasonings over the chips right after taking them out of the oven.