You can buy kale chips in the store, but they are a pale comparison to homemade, and there’s a good reason: Homemade kale chips are so fragile and delicious that they can’t be packaged for sale. And they’re so good that it’s too much bother to think about how to sell them when you can just eat them. How good are they? My teenager and her friend asked me to make them. And then they ate them.
I had some leftover cleaned kale from making my kale salad, so I used that first. Then there was a little bit of leftover kale salad and I tried THAT, and they were both good! Equally good. What a great way to handle leftover kale!!!!
Quick-and-Easy Kale Chips from Scratch
- Olive oil
- Wash and dry the kale and cut up or leave whole, whichever you prefer!
- Coat/toss the leaves with olive oil and spread out on a baking tray.
- Sprinkle with salt and bake at about 350° for about 10 minutes.
Don’t burn your tongue when the chips first come out; they may look innocent, but they are very, very hot! And the sound when you eat them is amazing. It’s like eating Pop Rocks! Pop Rocks that really rock because they are so good for you!