I know that everyone’s sooooo over how trendy kale is, but give the magical superfood credit when it’s due- particularly with a good batch of kale chips. Kale chips are one of the easiest things to make, once you figure out the proportions of everything you are adding. I began by washing a bunch of purple kale and drying it thoroughly.
Next I ripped up the kale into bite size pieces- it shrinks down a LOT once it goes into the oven so feel free to make the pieces quite large. I include the stalks in my chips, just because that is where most of the nutrients are, but feel free to leave them out if you don’t like their texture. I also preheated the oven to 350 F at this point.
Next I added flavour to the kale. This is why I love kale chips so much- you can throw whatever you want on them, which makes them the perfect side dish. Use curry powder and some cumin if you are eating Indian food, maybe some soy, ginger and honey for asian. However, tonight I was just making them as a snack, so I stuck to my personal favourite- chili powder, salt, pepper, EVOO and chopped garlic. This is the only semi-tricky step when making kale chips, just make sure that you use EVOO or any other liquid topping sparingly, as the kale won’t crisp up if it is weighed down by too much liquid. About two tablespoons of EVOO should do per kale bunch.
Then the kale chips were ready to go in the oven. After ten or twelve minutes we took them out (at the six minute mark we took them out and stirred them around a bit since they weren’t in a single layer) and that was that! Serve immediately for a delicious, healthy snack that will be devoured within minutes- guaranteed.