I’m not ashamed to admit that in my family, we fight for who gets that last kale chip in the bowl.
Believe it or not, kale chips are a hot commodity in our house. Each and every one of us wants to hoard the bowl. Manners fall to the wayside. When we’re done, I am forever cleaning bits of stray kale flakes off the floor. Is it worth it? I would hazard to say it is. They satisfy that salty, crunchy, chippy craving without the fat and artificial flavours found in store bought potato chips.
I should also warn you that kale chips are not a snack you should be eating with a date or any other person on whom you want to make a good impression. These bad boys will, not might, but will get stuck in your teeth. Or around your mouth. I have, on occasion, found pieces of kale chip down my shirt hours after scarfing them down. So don’t ruin a good date with them. This is not the recipe to make when you’re trying to impress someone new. Even though they would be impressed.
Share them with that friend who’s not afraid to tell you when you have a giant green blob stuck in your teeth.
So here’s the recipe. It’s pretty straight forward.
Preheat the oven to 350F.
Wash and dry the kale (drying is key). Dab, dab, dab with paper towel.
Slice or rip up the kale, making sure to remove the woody stems.
Spread the kale out in an even layer on a baking sheet, (you may need 2 sheets if you have lots of kale), and drizzle with olive oil. How much? I never measure, but enough to coat each piece of kale. How will you know if each piece of kale is coated? You will know because you are massaging the oil into the kale. Yep, your hands will get greasy, but the massage is integral to the success of this recipe. Don’t wimp out.
Sprinkle the kale with 1-2 tbsp nutritional yeast. Yum.
Bake for 10 minutes. Then, open the oven, mix the kale around, and bake for 8ish minutes more, checking after 5 minutes to make sure the kale isn’t burning. When all the pieces are crispy and dark green but not brown, remove from the oven. Let the kale rest on the baking sheet for 10 minutes more. This will allow the kale to crisp up to chippy perfection.
Once cooled, transfer the kale to a bowl and sprinkle with sea salt to taste. I like to do this after baking so that the salt really sticks.
And that’s it. Sit back, get the dental floss ready for later, and enjoy.