Truth be told, I am not a “munchy” person. I don’t ever feel the need to sit down and demolish a bag of chips or a chocolate bar. I would honestly much rather have an apple. Sour candy on the other hand…
Anyways, kale is the biggest thing now a days, and for good reason. It is incredibly good for you AND delicious. I can devour an entire plate of kale chips, no problem. They are super easy to make, one bunch of kale makes a lot and besides the great taste, you feel good eating them.
One Bunch of Kale
Extra Virgin Olive Oil (3 Tbsps per sheet pan)
Garlic Powder (1 Tsp per sheet pan)
Crushed Red Pepper Flakes (Pinch per sheet pan)
Okay so the directions with the ingredients might be a little confusing, but let me explain: I divide the leaves I get from the bunch of kale into 4 and cook 4 separate batches. I find if you try and cook too many chips at once they end up over lapping and getting soggy instead of crisping up.
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Remove the leaves from the stem of the kale leaf- make sure you get rid of that thick middle spine of the leaf as it is very tough and bitter. Tear your kale leaves into “chip” size pieces. Take a quarter of those leaves and spread them out in a nice even layer on your baking sheet. Drizzle with 3 Tbsp of olive oil, 1 Tsp of garlic powder, a pinch of crushed red pepper flakes and salt and pepper to taste. This is one of the rare occasions where I put just a little more pepper than I do salt as I find the kale chips really absorb the salt and you don’t want it to be too salty.
Toss the kale chips with the oil and seasonings and re-layer them on your baking sheet. Cook the chips for 14-15 minutes. Once they are done, remove them from the sheet pan and let them cool. Repeat another 3 times until all your chips cooked!