Kale Chips

Before he met me, John had never had kale. We made a great soup (and by we, I actually mean John) earlier this week right in time for the first snowfall of the season! In fact, this week now that we have turned the clocks back an hour and we are sitting in darkness a lot longer, I often come home to dinner at least partly started.I should start calling John my boyfriend chef, or Boychef? Chefboy? Chefman? I don’t think he’d like any of these! Whatever…he is picking up a lot of the cooking slack now that it’s dark and I’m working a lot. This week especially by the time I get home at night, I am just exhausted.

We used half of the kale in our soup. The other half I decided to make kale chips. Apparently everyone in the world has made these except me. But since Chefboy was eating the kale out of the bag, I knew it would be a big hit when baked. I love how these “chips” just melt away in your mouth. The light salt makes them irresistible and we couldn’t finish the bowl fast enough!

Kale Chips (adapted from SkinnyTaste)
Serves: 2
4 cups kale
cooking spray
1 teaspoon salt

Preheat the oven to 350 degrees. Remove the stems from the kale and place the kale in single layers on 2 cookie sheets. Spray with cooking spray and lightly sprinkle salt over it. Bake for 10 minutes. Remove from the oven and stir. Place back into the oven for 3-5 minutes, until crisp, but not overly brown. Watch them carefully. Serve immediately.

You can (supposedly) store them in an airtight container or ziploc bag for a few days on your counter, but we never have any leftover!

Until the next time my oven is on…