6.24.10 § 13 Comments
I’m completely addicted to kale chips. When my roommate Marie told me about them the first time, I thought she was crazy. She was going on and on about how great they are and how much she loves them (she wasn’t kidding—I’d say she makes them at least once a week) and I was just sitting there thinking, “these sound weird.” I was right. They are weird. And awesome.
Growing up, I never even heard of kale until I met a guy named Kale at church camp. (Yes, I used to go to church camp, but that is a story for another time.) I didn’t actually taste kale until I lucked out by randomly picking a university which happens to be located in one of the greatest food towns ever.
I don’t blame my parents for my lack of superfood exposure, I’d hate for you to think that they didn’t feed me vegetables. No, I hail from one of those small towns where, if the Super Wal-Mart doesn’t have what you need, you’re pretty much out of luck. This continues to be one of my greatest frustrations on the rare occasion that I visit—there is always a ninety percent chance that no matter which store you go to, goat cheese will be sold out and God forbid you need something as exotic as sherry vinegar.
My mom assures me that things are getting better. I have to take her word for it since I haven’t spent any substantial amount of time at home since leaving for college five years ago, but it’s pretty normal these days for us to have conversations like this one: “Hey mom, I just made these amazing kale chips.” “Yum! I’ll have to try those, when are you posting the recipe?” “You can get kale at home? No way!” “Yes, (annoyed pause) we have kale. Post the recipe already!” “Alright, alright! Sorry.”
If you have access to kale, I highly recommend you try these. They couldn’t be easier to make (all you do is toss torn up kale with olive oil and salt and throw it in the oven), and it is a really healthy snack (not that I usually choose a snack based on how healthy it is…). I’ve heard a rumor that kale chips are good if you crunch them up over popcorn, but I haven’t tried that yet. Although I’m not quite sure why, because the other snack food I can’t live without is popcorn. I should get on that.
inspired by Marie (the roomie)
1 bunch kale
*cayenne pepper (optional)
Preheat the oven to 350 degrees. Wash and dry the kale. Tear it up into little pieces. Toss it in some olive oil (if I had to guess, I’d say I used about 1 tbsp) and a generous amount of sea salt. If you’re feeling adventurous, you can also add ½ tsp cayenne pepper.
Spread the kale pieces on a baking sheet (lined with foil for easy cleanup). Throw it in the oven and wait 12-15 minutes, until kale is crisp. The cooking time varies, but when you take it out, you’ll know it’s ready because the kale chips will sound like dried leaves when you move them.