Yup. I’m behind the times on this one, I know. Wayyyy behind. You are all probably like, kale chips? Been there, done that, b’y! (although probably without the “b’y” part, unless you’re in Newfoundland).
Thing is, kale is something you can get locally grown here. Other thing is, it comes in a huge 5kg bag. Having not tried this dark green super food before, the Pie and I were a little leery of purchasing such a huge amount of it at once. Then recently I saw these wee bunches of a frizzy kind of kale that were just the right size for two people. I could finally see what all the fuss was about.
Start by preheating your oven to 350°F.
Wash the kale well (as you should with any vegetable — it’s amazing what can get stuck in those leafy greens). You want the kale to be as dry as possible. If you have a salad spinner, give it a whaz in that for a while and see how that goes. My kale was pretty rigid so I gave it a hefty shake and then bashed it against a tea towel for a while until I’d shaken most of the water drops off.
Now you want to cut or tear your kale into chip-sized pieces. The stems on mine were pretty tough so I make sure to get rid of that.
Lay your pieces out on a baking sheet in a single layer and drizzle with a few tablespoons of olive oil. Because I’m lazy (and I care about accuracy), I used my Misto oil sprayer, which pressurizes your own brand of oil and lets you spray it like an aerosol, minus all the gross things that come with aerosols.
This allowed me to get a thin layer of oil on every leaf, rather than huge gobs somewhere and none somewhere else. Anyway, then you use your fingers to massage the oil into the surface of every leaf. If it’s not covered with oil it won’t get as crispy when you bake it.
Sprinkle with salt and pepper (though less salt than you’d think, as kale is naturally a bit salty), or with any other toppings you like, such as cumin, chipotle, or even cheese, and toss, making sure the leaves are once again in a single layer.
Bake for about 8-12 minutes, checking to make sure the leaves aren’t burning. The cooked leaves are dark, even slightly brownish, and crisp like chips. Allow them to cool (or don’t) and crunch away on this easy peasy snack!