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)
4 cups kale
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…