A few weeks ago, my friend Sallie was telling me about making kale chips (essentially baking pieces of kale in the oven to dry them out to be a crunchy snack). I was intrigued, asked some strategic (or meandering, who knows) questions on how it was done and decided to give it a whirl this past week.
I bought some kale from Trader Joe’s, and found a recipe for kale chips on the back of their bag. I made a few minor modifications to the recipe. I added garlic salt (because I clearly intend to give myself a salt intake issue down the road) and I rose the temperature of the oven by 50 degrees.
I thought the chips turned out very tasty. One tip that Sallie gave me is that in order to keep the chips crispy, don’t package them up (leave them out). If you package/wrap the chips up, it will cause them to absorb moisture and wilt. That being said, kale chips probably only have a shelf life of a day or so. But they are delicious!
Kale Chips c/o Trader Joe’s
1 TBSP olive oil
Salt and Pepper
1/2 TBSP vinegar
Dash of garlic salt
Preheat oven to 250 degrees (TJ’s suggests 200). Mix kale and half of the olive oil together in a plastic bag (think shake ‘n’ bake). Add remainder of olive oil and the vinegar. Shake up until oil and vinegar is well distributed.
Line your cookie sheet with parchment paper (if you don’t have any on hand, lightly spray your sheet with a non-stick spray). Toss kale mix down and make sure it’s even distributed. Sprinkle garlic salt, salt and pepper over kale.
Bake for 20-25 minutes or until kale is crispy. Pull cookie sheet out periodically to shake or flip kale over for even baking.
Allow to cool on cooling rack and enjoy.