Kale Chips

I received a bunch of kale in my Planet Organic order this week and decided to give kale chips another chance. I overcooked a batch that I made a few weeks back and they ended up brown and bitter. And I'll tell you, when kale chips go wrong, they go to a very dark place. Everything about the experience is just putrid. There's no peeling off the crispy edges and salvaging a bite.

I've never had much of a sweet tooth. My weaknesses are all crispy, crunchy and covered in salt. When we ate dairy and wheat I loved Cheese-Its (especially the giant kind). As a matter of fact, outside of them being horrible for you, I'd probably prefer to eat a Cheese-It more than anything else (embarrassingly). But, things like Cheese-It's and pretzels are snacks of the past and kale chips are my food of the now.

I have to admit, they were very easy to make and when not overcooked they were delicious. I was really enjoying the snack until my children discovered them and confiscated the plate. I found them to be quite filling too.

Here's how I did it.

I preheated the oven to 375 and lined a cookie sheet with parchment paper.

I cleaned and removed the stems from a large bunch of organic kale. After rinsing again I dried the kale in a towel.

I ripped the kale into pieces and spread it on my baking sheet and drizzled olive oil over top. I then sprinkled on a bit of garlic salt and just a few cracked fennel seeds. We're not huge fennel eaters in our house, so I wanted there to be a little burst of flavor every so often, but not in every bite.

Then, I baked them for 10 minutes and they were done. Delicious!