Kale Chips!

Boy, do these rock. They look funny. But they rock.

I’ve been slacking off a bit in the dark leafy greens department lately. So I’ve been craving kale. And kale chips just keep coming up – in conversations, in this blog’s comments, even in the cookbook I was reading last night. (Yes, I’m that much of a locavore nerd that my bedtime reading last night was Eating Local: The Cookbook Inspired by America’s Farmers.) So I swung by the Twin Springs market setup in the church parking lot at the corner of River and Goldsboro (regular winter source of farm-fresh produce, Wednesdays from 10-2) to grab some kale. It was time to give kale chips a try.

After a bit of googling, my cookbook’s assertion that Bon Appetit deserves credit for the original recipe appeared to be correct. But I was … shall I say … smitten? by this blog I stumbled across with a recipe. (I swear one of you has told me about this blog before, but I can’t remember who.) So with this as my guide, here we go … eagerly anticipating the promised crispy kale that melts in your mouth.

In case you’re not familiar with kale – ribs get cut out.

Leaves get torn up – if desired. The original Bon Appetit recipe called for a non-curly kale, left in long strips. Very stylish. I am not stylish.

Kale ribs = compost.

All of the recipes call for just a bit of olive oil. I tend to be very liberal with olive oil. I’m always like, hey, it’s a healthy fat! Glug, glug, glug. And I was kind of generous with the salt as well, hoping to thrill my kids with such a flavorful treat.

And clearly, I crowded the baking sheet. 20 minutes at 300 degrees, but I had to bake a little extra to take care of the chewy spots that didn’t reach full crisp.

How were they? Aack. I totally overdid the salt. A little salt goes a long way with kale, apparently! My preschooler couldn’t finish hers. And I put too much olive oil on as well. That being said, next time I’ll just use a little of each. Because there will definitely be a next time. Oiliness/saltiness aside, these things are awesome! They seriously do melt in your mouth. And they’re really fun and easy. And I am all about ANYTHING that brings more dark leafy greens into our diet.

And, they turn to dark green dust in a toddler’s hand. This may have been his messiest snack ever.

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