I always walked by the kale/collard greens section in the grocery store and made a beeline for the spinach. That’s the safe one that I understand well.
And then my sister made some kale chips one day and I (rather unwillingly, I might add) nibbled on one. And then finished off an entire baking sheet. They’re that good.
If you’re trying to cut out the chips and pretzels, and want something salty, make these. They’re super easy. You won’t be disappointed.
1 bunch of kale, washed and thoroughly dried
1-2 tablespoons of olive oil
Salt and pepper
Remove the leaves from the center rib and cut into chip sized pieces. Toss pieces in a large bowl with the olive oil. Spread them in a single layer. Season with salt and pepper. Bake at 325° on a middle rack for 12-18 minutes (until they are crispy, but before they start to brown.
Sure, potato chips have that amazing instant gratification feeling, which quickly turns to “Why did I just polish off the entire bag of chips? Ugh.” Kale chips don’t make you feel that way. You’ll get your salty fix and be able to move on with your day. Plus kale has so many health benefits–they are cancer fighting, high in antioxidents, anti-inflammatory, support cardiovascular health…and the list go on.
Go ahead and make a batch. Eat them in front of your kids. Chances are, they’ll ask you for a bite. But…you may not want to share!