I love chips. Chips and me go way back to my formative years, where we would curl up on the couch together and watch Gilligan’s Island. Chips are the best thing ever. Kale chips? Not so much.
BUT, since you-know-who had a heart attack, I’ve been questioning my relationship with chips. Shhhhh. I’m not quite ready to share this info with chips yet. You just don’t break up with someone you’ve been with that long overnight you know. I am however, sourcing out other options and when I first heard kale chips, I laughed and laughed and dipped a chip in some dip.
You can’t say I’m not adventurous though. I brought in the kale and decided to put this whole kale fad to the test. Look at my chips? Don’t they look so betrayed?
You should know that in a pinch kale makes excellent pom-poms. Go Kale!
And colour me surprised, but I really enjoyed these. Even more surprising, so did my family. Go figure.
2 bunches of kale
2 tbsp olive oil
Pinch of sea salt
Preheat oven to 350F (convection if possible) Carefully rip leaves from stem and tear into bite size pieces. Rinse clean and dry in a salad spinner. Line two rimmed baking sheets with parchment paper. Divide kale between two sheets. Drizzle one tbsp olive oil over each tray. Toss to distribute olive oil and spread kale evenly over pan. Sprinkle with a pinch of sea salt on each sheet. Place in oven for 10-15 minutes until leaves are dry and are beginning to brown on edges. Remove from oven and let cool.
Toss in a bowl and then curl up on couch to watch Gilligan’s Island.