I know, I know. You'd rather be munching on a bag of potato chips or cheesy doodles or ranch-flavored baked-not-fried-but-still-not-good-for-you snack.
I get it.
But we're trying to be healthy, right? And healthy means walking away from the pre-packaged crap-in-a-bag and reaching for something better.
Not too long ago, I was convinced that anything leafy and green should only be smothered in tasty dressing, topped with cheese and forked up along side a pizza. But do me a favor, okay? Give these a shot, cause OMG they are soooooo good.
*coughs* Okay, okay. Once you get past the 'I'm eating healthy, nutrient-dense dark leafy greens and not junk food' part, these are soooooo good.
What I love about these chips is you can flavor them almost any way you want. Like vinegar and salt chips? Go for it. Ranch-seasoned? Awesome. BBQ-flavored? Yeehaw.
Spice them up, play with flavors, make anything you like. I'm partial to cajun-seasoned (I like things spicy!) and vinegar and salt. Chris likes anything BBQ-flavored. My cavemen have been adventurous enough to try cheese-flavored popcorn seasoning (bought just for this!), homemade taco seasoning, and on a whim, rotisserie chicken seasoning (which actually wasn't half bad!).
The chips are easy enough to make:
Purchase your kale. Bring it home, wash it well, then dry it. Thoroughly.
Dry it again, because if you have moisture left, you end up with hot limp soggy kale with flavoring, which kinda sucks.
Preheat your oven to 350F.
Trim off the thick stems of the kale, and discard. Put 1 cup of kale leaves into a large Ziploc bag with 1 tablespoon olive oil.
Squish out the air, seal, and massage the kale through the bag, being sure each leaf is coated with olive oil thoroughly.
Note: you can also do this in a large bowl, but you get messy hands. Choose your own adventure. :)
Lay the kale leaves out as flat as possible on cookie sheets, making sure the leaves don't overlap, leaving about 1/2" space in between them; 1 large head of kale will require at least 2 large cookie sheets.
Sprinkle leaves with seasonings (you can also incorporate the seasonings into the oil as you toss them, but we usually do several different flavors with one batch, so it's easier to make every pan it's own flavor).
Bake the kale 15-20 minutes, checking after 10 minutes, and checking often. You want the kale crispy, just darkening, but not burnt. Burnt kale is bitter as heck. Blecccccch.
Another note: Some folks advise turning your kale, but I've never needed to. Just let it cook happily without the risk of crumbling it to bits with trying to flip it!
Remove from oven, and let cool (approximately 5 minutes), then enjoy!