Kale chips are a tasty, nutritious alternative to potato or tortilla chips—but they cost nine dollars a bag at the health food store. It makes more sense to make your own.
- 1 bunch kale, washed and dried
- 2 tbsp. vegetable oil
- 1/2 – 1 tsp. garlic powder, depending on taste
- Salt (optional)
What is a "bunch?" Not a very precise measurement I realize, but the quantities are not crucial here; tweak as desired. A bunch is about what you'd get wrapped up at the supermarket. If on the other hand, you buy a whole plant at a farmer's market, it will be a good deal bigger, maybe twice as big.
Preheat oven to 350F. You can use a toaster oven, but you might need to halve the recipe to get it to fit.
Place oil and garlic powder in a mixing bowl. Sprinkle in a little salt if you want. I don't think it's really necessary. Mix. Remove kale leaves from stems, tear into bite-sized pieces and add to bowl. Save the stems for something else. Add them to a soup or something.
Toss the leaves with the oil until well blended. I think the best way to do this is with your hands.
Spread the oiled leaves onto a baking tray and bake in oven for 10-15 minutes. You might want to flip them halfway through. Keep an eye on them so they don't overcook. They're done when they're crispy all the way through and brown at the edges but not right to the middle. Delicious!
I developed this recipe on my own. Then, when I decided to write it up and post it, I did a search online and discovered that there are already a bazillion kale recipes available. So, I'm not as original as I thought, and maybe my drop in the bucket is not really necessary. Still, here it is, for what it's worth, and I hope it's worth something.