It’s not that I am unaware, I just have a hard time catching up.
And let us not forget about Nutella, something that I’m pretty sure is always in.
Actually, I’m not sure when any of these trends first started. I think they might just rotate through the blogger world in a cycle. But, for some reason, I have this obsessive-compulsive logic that makes me want to try each one in the order I discovered them. Sorry strawberries. You’re almost out of season so you probably won’t be roasted until next year.
Here I am, finally trying kale chips.
Kale chips, where have you been all my life? You are soooooo good!
There are hundreds of kale chip recipes and methods floating around out there. My main objective was choosing the right cooking temperature and time. I wanted to create a perfectly crispy snack chip without burning it or having it turn out limp and soggy.
I did it on the first try. Yay, me! A huge part of this success is that I decided to go with the method suggested by Smitten Kitchen because, hello, it’s Smitten Kitchen.
These chips turned out super tasty and crispy, salty, good. They are my new ultimate favorite snack chip. They’re all natural, homemade, low fat, low calorie, and no carb. It doesn’t get much better than that as far as I’m concerned.
Well, it would be nice if you could dip them in hummus. Um, don’t try it because they will just crumble to bits. Ahem, not that I tried it.
If you enjoy roasted brussels sprouts or cabbage then you’ll love these chips. If not, they aren’t for you. My husband hates any and all members of the cabbage family and he said kale chips taste like burnt arm hair. I assure you, they don’t.
- 1 large bunch of kale (I used the curly kind)
- 1 tablespoon olive oil
- sea salt
- Preheat oven to 300 degrees F.
- Wash kale, remove the inner rib or stem, and tear into chip-size pieces. Make the pieces a little larger than you want the chips because they will shrink.
- The kale must be thoroughly dried. I ran it through a salad spinner, laid it out on paper towels for 5 minutes, and then ran it through the spinner once more.
- Put the kale pieces in a gallon plastic baggie and add the olive oil. “Massage” the kale to ensure that each piece has a coating of oil.
- Arrange the kale in a single layer on a large baking sheet lined with parchment paper (or you can place them right on the sheet). You may need a to use more than one sheet or bake in batches.
- Sprinkle with sea salt. Use a bit less than you think you need because the kale shrinks and the salt intensifies.
- Bake for about 20 minutes, until the kale is crisp and slightly browned.