how to make kale chips

I am not a big fan of greens. Don’t get me wrong, I love green veggies and feel lost without something green in my meals. I even like the not so hard core greens like spinach, cabbage and even swiss chard. But kale, collards, bok choy, mustard greens and turnip greens…I do not like. And it is a shame because those dark leafy greens are SOOOO good for you.

Every New Year’s, I try to choke down some form of green along with the requisite black eyed peas in hope of luck and prosperity for the coming years. This year I made kale chips. Bruce and I became addicted to this stuff this summer when I was desperate to use up the insane amount of bok choy we got in our weekly CSA. This stuff is so good, we can easily polish off a whole bag of greens in an afternoon.

Kale chip recipes went viral on the internet over the last year, and chances are you can reference 5 recipes off the top of your head. But for the 2 of you who have never made these…here is my version with sexy pix.

UrbanGypZ’s Can’t Eat Just One Kale Chip Recipe

how to make kale chips

Preheat oven to 300 degrees. Rinse. Dry. Remove stems. Tear into manageable pieces.
how to make kale chips

Toss with a little olive oil (not to much, like a couple of table spoons).

how to make kale chips

Spread in a single layer on a cookie sheet (you can fit more of the curly stuff on the cookie sheet)

how to make kale chips

Bake for 20 minutes.

how to make kale chips

Sprinkle with sea salt (I love using the fancy finishing salt).

how to make kale chips

We enjoyed a nice crunchy bowl waiting on the prosperity to come knocking, while watching the Crimson Tide dominate Michigan State (Roll Tide). I didn’t have any black eyed peas, so we had lentil stew instead. So much for the luck…