If you were to ask me would I rather eat a bag of chocolate or a bag of salt & vinegar potato chips I would have to say secret answer C, both.
In all “seriousness” I am loving the salt lately. I am sure it has something to do with running more, sweating like a wildabeast while running, and nursing a child who demands boob juice all-night-long.
Quick tangent…I used to be a morning person…I could never sleep in past 6 am…my morning run was the highlight of my day
minus the sandy beach and gazelle-like stride that was me every morning.
Then entered my sweet, wonderful, however, sometimes sucking the life out of me, (literally…you nursing moms can attest to this comment) little people who have made my early mornings a thing of the past.
I envy the bloggers I follow out there in computer world who have completed their 10 mile run, wrote a new post, ate a healthy, well-rounded breakfast and are already on their mid-morning snack while I look something like this….
To all you morning runners/people…keep up the good work! I aspire to be back there some day, but for now I am okay with my runs feeling best at noon and being able to give my boys something I feel privileged to do.
Okay, so back on track
I have followed other recipes in the past and have ended up with partially soggy kale and partially burnt kale. I wanted a “chip” that wasn’t burnt, unevenly cooked, and still looked like kale, (while I love a good “nacho cheese” flavor…I love the taste of kale, weird I know!)
Start off with a head of kale.
Remove kale from hard, fibrous stem.
Rinse under water.
Dry really well with a dish towel.
Place on a baking sheet with the kale pieces not on top of each other
I use a neutral oil that can handle heat, grapeseed oil, (however, you could use avocado oil, sunflower oil, and other cooking oils…I wouldn’t recommend using olive oil, save that for your dressings). I also added a splash of apple cider vinegar, (because we love salt & vinegar chips in my house) as well as pink himalayan salt.
Place the kale in a 250 degree oven (F not C)…and let it bake until it is crisp. It takes about 25 minutes but you might have to play with your oven and timing…I get crispy, crunchy kale chips that maintain their green color and flavor
I find most recipes cook at too high of a temperature and use olive oil…both make for a not-so-good product. Try it! you might never buy a bag of chips again, (that’s an exaggeration in my world…there will always be a weak spot in my gut for chips)
- 1 bunch of kale
- 1-2 tbsp. grapeseed oil, to coat not to drench
- 1/2-1 tsp. pink himalayan salt
- 1 tsp. apple cider vinegar
- preheat oven to 250
- wash off kale in colander
- remove stem from kale
- break into "bite-sized" pieces
- dry kale with dish towel until super dry, (this will ensure that the kale doesn't "steam" cook)
- keeping kale in colander (for easy clean up) drizzle with oil, vinegar, and sprinkle with salt
- toss to coat
- spread on sheet tray making sure to give each kale piece it's space
- bake in oven for 25 minutes or until crisp
- play with time in your oven...it might take longer or less time depending on convection oven versus non-convection ovens...as well as the color of your baking sheet