Kale Chips. Where to begin?
Salty, crunchy, crispy and nutritious… you are a pregnant (and non-preggo) womans’ dream! Unbelievably, amazingly, delicious!
I mean after all, you are a dark leafy green vegetable! And you know how it is with dark, leafy green veggies, we know we should eat you and so we do, but rarely do we expect you to taste as good as you do. You’re quite deceiving with your green, leafy looks.
And then to top it all off, who in the world would think you could stand in as a chip substitute? It just seems so “out of your league”. But I’ve gotta give it it to you, not only do you pull it off BUT you excel! As a matter of fact, you do the “chip thing” so well, that people will really have to try you themselves to believe it You’re crunch is amazing!
Thanks kale chips! Thanks for being you and thanks for being so good for ME. You’re the kinds of food that makes eating clean a breeze!
How-To Make Kale Chips
- 1 bunch of kale washed and dried really well
- 2 tsp of olive oil
- 1/4-1/2 tsp of salt
- Pre-heat oven to 350
- Remove the stem for each kale leaf and rip or cut the leaves into bite size pieces. Theres no need to be precise or exact, you can make them however big or small as you like.
- Place kale in a large bowl and toss with olive oil and salt. Take a minute to massage the kale, make sure each piece is lightly coated (trust me, this little step is SO worth it).
- Spread kale out amongst two rimmed baking sheets being sure not to overlap any of the pieces. It is important that your kale is in a single layer because if the leaves are piled on top of each other they will steam rather than bake which means they wont get crunchy.
- Pop in the oven for about fifteen minutes or until your leaves are crispy, crunchy! Serve in a bowl and enjoy!!