I have been seeing recipes for kale chips on several blogs and have been wanting to try them for a while, and just recently got around to it. I love to eat kale, just sauteed with garlic, boiled and served with hot pepper vinegar, or in any soup or stew that I have had. Kale is really delicious and very good for you. I thought that these kale chips were going to be the end-all-be-all in salty crispy snacks in our home. I thought that they were going to completely replace our kettle chip addiction and help save our waistlines. However, we were all disappointed in the end result. While they were very addictive, and we all ate a ton of them, we agreed it was because of the salty element and the crispiness. With any vegetable, when you roast it, the flavor gets nuttier and intensifies, and kale is no exception. The kale flavor is so strong that it leaves a very strong taste in your mouth that we all tasted into the night and the next day, despite excessive dental hygiene measures. So, we are going to give these kale chips mixed reviews. While they are addictive because of the salty crispness, and you can eat a ton and not even realize it, we’ll give them a thumbs up because of their incredible nutritional value. However, because of the terrible aftertaste that won’t go away, we’re going to also give this one a thumbs down.
Yield: Serves 4
Kale Chips Recipe
1 pre-washed bag of fresh kale
Preheat oven to 300 degrees. Use a olive oil spray bottle to lightly coat kale, or lightly drizzle it with olive oil and toss well.
Sprinkle with a little kosher salt.
Bake kale at 300 degrees until crisp, about 20 minutes.