I always have the best of intentions when I buy vegetables.
Like this kale, for example. Lately kale has become my go-to leafy green, replacing spinach for the time being. So when I picked up a big bunch at the market earlier this week, I assumed I’d use it at some point.
But, I didn’t touch the kale…because I was too busy eating this cake for several days.
All hope wasn’t lost, though. I knew I could transform the slightly wilted kale into a delicious snack.
If you spend any time looking a food on the Internet, you’ve seen kale chips. I’m not reinventing the wheel here. But I AM assuming the people reading my blog, like me, have found themselves with neglected greens in the fridge. This is a great way for you to feel less terrible about all that cake you ate, and still enjoy a tasty snack.
If you’ve never had kale chips, I know what you’re thinking — GROSS. But if you love salty, crunchy snacks, I can almost guarantee you will eat all of these in one sitting. They’re strangely like potato chips in that you can’t.stop.eating. Even if you don’t normally like kale, this is a whole ‘nother animal here.
- 1 bunch of kale (any variety) or other leafy green
- 1 tbsp olive oil
- Kosher or sea salt, to taste
- Preheat oven to 300 degrees.
- Rinse and dry kale very well. Tear the leaves off of the stem, breaking into bite sized pieces.
- Spread kale onto a large baking sheet; don’t crowd too much on the pan (you will probably need to use two or work in batches to fit it all). Drizzle with olive oil and salt, then toss to coat.
- Bake for 15-20 minutes, until crispy and dark green.
- Let cool before eating. Sprinkle with more salt, if desired.