ModernHostess: Kale. Really!
When did kale stop being some boring leafy green that you’re forced to eat when you’re a kid? I don’t know, but I couldn’t be happier about it. I must admit I never gave kale a chance, having written it off years ago along with salmon and non-homemade chocolate chip cookies (still don’t care for the cookies but I do love salmon). Kale is absolutely delicious. You must try it.
In my opinion, the best way to eat kale is in chip form. When I first discovered this concept, I didn’t believe it. Naturally I had a lot of questions… Kale chips? How is that possible? Can a vegetable be a chip? How does it get crispy? Then came the assumptions… There’s no way they’ll be as satisfying as actual chips. They only got this crispy because they’ve been deep fried. I could never make these at home. Turns out, I was wrong about all those things. The kale chips I make (yes, at home) are salty, delicious, satisfying, and best of all, baked! And they could not possibly be any simpler to make.
The recipe below is great as a stand-alone snack, and also works wonderfully as a side dish. You could add herbs or finely shredded cheese, but I prefer them with just olive oil and salt and pepper (aka my roasting essentials). And I love serving them with a creamy dip, but it is definitely not necessary as they are so scrumptious on their own. Seriously, you have to try this one. Enjoy!!
- About a half a bunch of kale
- About 2-3 tbsp olive oil (no need to measure, just drizzle to taste/eyesight)
- Sea salt and pepper, to taste
- Preheat oven to 350° F.
- Remove tough stem from kale leaves and cut leafy part into chip-sized pieces.
- Combine kale with olive oil and seasonings.
- Spread in single layer on parchment paper-lined baking sheet.
- Bake about 10-15 minutes, until kale crisps up.