Guilt-Free *Saturday* : Kale Chips

Look at me failing to get this post up on time again!  I had it all ready to go and everything, all I had to do was click "Publish", but no, I booked a few more clients yesterday and then we had to go and win the iPad drawing we entered at the St. Louis Home & Garden show a couple of weekends ago so I had to go pick that up.  Yeah, we actually won something!  We never win stuff like that!  It was sweet!  Although I already got an iPad last year... so it's not like we *need* one... but Justin thinks he needs one so I guess it all works out.  Harlee's been getting the most use out of it though - there are some fun apps for kids out there!  Anyway, that being said, I was not at my computer all day yesterday, and therefore could not click "Publish".  So here I am today!


Searching for something to dunk in dip that’s healthier than chips but more fun than carrot sticks?  Search no more, these crispy little snacks are yummy and totally customizable!  And super easy too!

Just start with a bunch of kale and tear the leaves into pieces the size you’d like for chips, careful to avoid the stem/rib or tough veins (just discard those – they become sharp and not fun to bite into once they’re baked).  Put the kale pieces in a large bowl.

Then toss with olive oil – I don’t have an exact measurement as it varies with how much kale you’re using, but just use enough to coat them all evenly.

After that you’ll want to season them.  This is where you get creative!  If you don’t feel like being creative, just sprinkle in some salt and pepper and leave it at that.  I love adding garlic powder as well.  Parmesan cheese is another idea.  You can make them spicy and add a dash or two of cayenne pepper, or go for a Mexican blend and toss them with chili powder.  Maybe try lemon and rosemary – just use your imagination and have fun!

Once they’re coated and seasoned, arrange them in a single layer on a baking sheet.  Place them in a preheated oven at 275 degrees for about 8 minutes.  They should be turning a nice dark green, but probably still chewy at this point.  Flip them, pop them back in the oven and let them go for another 6 minutes.  Keep an eye on them – ovens vary.  You want them a nice dark green/borderline brown color, too brown and they taste awful, but not dark green enough and they’re chewy and kinda gross.   They should be nice and stiff and crispy.  Give the pan a shake – if they sound and look crispy while they’re sliding around against each other and they’re the right color, then they’re most likely done.  Store in a container and snack on them whenever you like!  I like them plain, but even better dipped in roasted red pepper or garlic hummus.  Yum!