Snickie Snackies: Crispy Baked Kale Chips
My creative inspiration was lost last night as I started dinner way too late and was quite hungry. With that inspiration also went my plans to make some sort of kale salad. The problem was I had already cut, rinsed and massaged the kale with olive oil, and then decided I lacked the motivation to do anything with it. It just wasn't tickling my fancy and a regular ol' arugula salad with grocery store dressing was sounding just fine. Knowing that my pretty purple $1 kale from the St. Paul Farmers Market would be completely lost if I put it back in the fridge, I made the snap decision to make kale chips to enjoy the next day instead, allowing me time for one more episode of The League...
Crispy Baked Kale Chips
Serves: 1-2 as a snack
Preparation Time: 30 minutes
Ingredients:
1 bunch kale (I used purple), chopped into large bite-sized pieces and rinsed
1/4 c. olive oil
coarse salt/any other seasonings you would like
Method:
1. Preheat oven to 325 degrees.
2. Pour olive oil onto chopped and rinsed kale, squeezing and massaging the oil into the kale with your hands. This will reduce the volume of kale that you have.
3. Once well-oiled (they'll seem greasy and that's okay—you don't want them to burn), spread pieces of kale in a single layer onto a cookie sheet covered with aluminum foil. Sprinkle with any seasonings you'd like besides salt—save that for once they are done baking.
4. Bake for about 20 minutes, checking the chips half-way through to make sure they're not burning. Once crispy, remove from oven, sprinkle with salt and snack away!
