Kale chips don’t sound as delicious as they taste. I got the kale memo. Kale is the new beef. It’s a superfood and eating it will make you superhuman. That’s great. But enough is enough.
And then I discovered kale chips. I loved them. And I served them to my kids. They loved them. They now make them on their own. They tell their friends. They pack them in their lunches. Seriously. This is one of those weird and unexpected wins for healthy food.
Start with a bunch of kale and cut off the stems. It cooks down, so add WAY more than you think you’ll need. Use scissors or a sharp knife to cut into big pieces. Or you can just rip it like lettuce for a salad. OR you can purchase a bagged of pre-washed and chopped kale. All good.
I’ve cooked kale chips many ways and did not feel they were worth the effort until I tried cooking them at a much lower temperature than most recipes call for on parchment paper. They’d go from soggy and chewy to burned and stuck within a minute. Spread kale onto parchment paper and place on a cookie sheet. Rub black truffle oil (olive oil or other favorite will work too!) onto the palm of your hands and massage the leaves. Sprinkle with a a little sea salt and pepper, season with ranch flavorings, nutritional yeast flakes, cumin and turmeric , or whatever combo suits your fancy. Naked or well dressed, kale chips are delicious.
Bake at 300 for about 30 minutes, until the edges started turning brown. Stir once or twice as it bakes to avoid sogginess in thicker areas. Kale chips literally melt in your mouth. Save left overs for salad or stirfry toppings.