Kale Chips

I have refrained from adding Kale Chips here for far too long.  I am surprised at how many people still buy them in a bag.  My little sister started making these quite a few years ago & even today I almost giggle at the texture of these chips as they delicately crumble in my mouth, but  then I am interrupted by the salty spice blend that grabs my attention for serious satisfaction.  Kale Chips are too easy & too healthy not to make them ourselves.  So, next time you're in the produce department or at the farmers' market, grab some of those leafy greens we know we should be eating more of.  

Remove the leaves of the kale from its stem, these are what the chips are made from.  The stems can be chopped up & tossed in soups or sautés,  often times my friends' chickens get a tasty treat.

I gently mist the kale with an extra virgin olive oil & they can be simple & green on their own, or they can take on a variety of taste profiles depending on your personal spice cabinet.  Right now I seem to be enjoying Emril's Original Essence Seasoning.  Other times I lean more toward an oniony garlic blend or a toasted cumin & lime... nothing could be wrong.

The idea behind a delicately crispy chip is to dry it out without burning it up.  We can get there by having a lower temperature oven of 300 ˚ F & allowing the leaves to gentle lose moisture over about 20 minutes, give or take a few.

Toast until they are crunchy enough to make you giggle.