Kale Chips: Hail to the Kale!

Before you click away while saying "yecht!" to the thought of chips made from kale, just stop. Because you would be missing out on my new favorite snack. My new favorite snack that is so simple and good for you.



With our weekly delivery of vegetables, we're getting kale every week. Kale, kale, and more kale. And I'm not complaining. I've come to love kale. It's a vegetable that's chock full of vitamins, and I'm working on the glitter river of '09 that says more to more things instead of less. So kale? Bring it on baby. I am not scared of you.

But my secret weapon with kale is to turn them into potato chips. Except they are not potatoes, you don't deep fry them, and you don't add anything to the kale except olive oil, balsamic vinegar, and salt. Toss. Bake them in the oven at 400 for 10 minutes or so (watch them very carefully) and voila. You're done. The kale turns into crisp, light airy snacks with the salty crunch of chips.


I've been using this beautiful purple kale, which can be hard to watch in the oven because you can't really tell when it's turning black and burning, but with green kale you could easily see the crisp factor. These purple/black crunchy kale chips are my new favorite snack. Trust me. You need to try these for yourself: you'll be surprised.

Hail to Kale Chips
One bunch of kale
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1 teaspoon kosher salt
Preheat oven to 400 degrees. Tear or cut the kale into 3 inch pieces. I don't use the thick center rib, but tear pieces away from it instead. In a large bowl, combine the olive oil, vinegar and salt. Toss the kale in the oil/vinegar mixture, coating the kale as much as possible. Spread kale in single layer on cookie sheet, and bake for 10 minutes, or until crisp. Sprinkle with additional salt if desired.