Kale Chips

Ok—so let’s be real– I hate salads…yes, I am a vegetarian who isn’t a big fan of lettuce or any other leafy green. I think because salad was always the go to at most restaurants, I was over fed with salad and I hated it. Now that I am T minus 4 months away from my wedding I guess it’s time to start getting my gut sucked, tucked and tight. Also, now that I live in San Francisco, the most granola and salad-happy city I have ever lived in, I now feel an immense amount of peer pressure to like kale. I gave it a shot in a salad–was NOT a fan. Then I heard you can get them in chip form, which seemed a lot more appetizing to me. Who doesn’t love chips?  I bought a HUGE bag of kale from the grocery store and decided to try and make some at home. And guess what- I LOVE IT! I used a sample of  Char Crust roasted garlic peppercorn rub I got from the International Association for Culinary Professionals Expo a few weeks ago as seasoning. It was delicious- the chips pretty much disintegrate and melt in your mouth. It’s a interesting and weird texture, but I liked it. There might be a chance I ate half the batch in one sitting….but you can’t have too much of a good thing right?  Make some for yourself and try it out!

Serves – 3-4 people…or if you’re me , 1                                                       Cook time 30 min

12 oz bag of cut up kale

1.5 tablespoons of olive oil

sea salt or any other seasoning you want

1.  Pre-heat the oven to 300 F

2. Trim your kale- make sure all the veins and stems are removed as they can be tough to chew on and kind of gross.

3. Put the kale in a large mixing bowl and drizzle the olive oil on top. Toss it a bit to get all the kale covered in oil.

4. On a baking sheet covered in parchment paper- lay out the kale leaves. Do not overcrowd the kale as they are anti social and crisp up better when there is good distance between them. I did mine in 2 batches.

5. Sprinkle your season on top and bake for 20-25 minutes. Make sure to flip the leaves at the halfway mark to get an even crisp.

6. Let the chips rest and seal them in a structured box as they are delicate and will disintegrate at touch. Enjoy!


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