When the “chips” came out of the oven looking like a toasted heap of greens (because that’s really all they are), I felt my taste buds begin to organize in preparation for a revolt.
As I placed the first kale “chip” in my mouth, I could ever so faintly discern the sound of my taste buds’ protesting jeers transform into shouts of praise.
I couldn’t believe how great and non-kale-ish the kale chips actually tasted.
If you have frequent cravings for salty tortilla or potato chips, making some kale chips is a quick, easy, and gluten-free way to satisfy those cravings without surrendering to the empty calories of regular chips.
Here’s the recipe for these kale chips
- Preheat oven to 300 degrees
- Chop kale into bite-sized pieces
- Toss pieces in a bowl with olive oil and sea salt
- Spread out on baking sheet in a thin layer
- Bake for 20 minutes or until crispy
Pretty simple eh? As you can see in the picture above and the gallery below, we had ours with Ahi tuna steaks, but they would go nicely with many dishes…or even by themselves as a quick snack.
I will say that going back for some leftover kale chips 2 hours later resulted in a much less pleasing experience. That led me to the conclusion that this snack is best enjoyed fresh out of the oven.
Have you ever had kale chips before? What did you think of them?
My kale chip photo shoot:Gallery not found. Please check your settings.