Kale Chips

I’m kind of a late bandwagon jumper.  I’ve been hearing about kale for a while now, and wholeheartedly ignoring everything I’ve heard.  When it comes to salads, I’m a romaine girl through and through.  But there comes a time in the life of every E. Tex gal when you’re dying for something new, and you spot a large bunch of fresh kale at the market, and you just can’t say no anymore.

So what do you do? You stuff a raw piece of kale into your mouth, and chew. You chew, and chew, and chew, until finally the fluffiest piece of greenery ever becomes small enough to fit down your throat.

Then you think, there’s no way THAT is what all the fuss is about.

So you nervously scour the internet, desperately trying to find your alibi for buying such a large bunch of kale that it won’t even fit in your vegetable drawer.

And, voila, you find it. Kale Chips. Perfect.

Light, crisp, flavorful, and healthy. Yup. Kale Chips.

Plus, if you could see the way Waffles grabs a leaf larger than his own body, and then hops away with it as fast as he can like I’m going to try to steal it from him, you’d want to cook with kale too.

Kale Chips

1 bunch kale
1 tablespoon olive oil
sea salt for sprinkling

Preheat the oven to 300 degrees. Rinse the kale well. Cut the leafy part of the kale off of the hard stem, then cut or rip the kale into smallish pieces. Toss the kale with the olive oil, then spread it out in a single layer on a parchment lined baking sheet. Sprinkle with sea salt, but go WAY easier on the salt than you think you should. You can always add more later. Bake for 15-20 minutes, or until the kale is crisp. Once cool, enjoy and add more salt if you want it. This snack is something to feel good about, unlike my Triscuit/Pretzel/Chocolate Milk binge of yesterday afternoon.

Love,
Kelsey May

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