Recently I’ve been experiencing a lot of snack attacks. Sure, I’ve always had them, but lately, I can’t escape them. It seems every night around 8pm the urge hits, and there’s no stopping my legs conveniently wandering to the kitchen. A solution to the problem? Kale chips. Stick with me people, I know I lost you at kale. But you will love these, and so will your belly.
What you need to make Kale Chips
- Kale
- Olive Oil
- Kosher Salt
- Garlic Powder
- Onion Powder
- Parmesan Cheese
If you’re looking to make these chips vegan, simply remove the parmesan cheese from the recipe. They’re still spectacular.
How to make Kale Chips
This recipe is all about the eye balls. As in, depending on the amount of kale you use, this will determine the amount of oil used… this also applies to the spices and cheese! Use enough oil to lightly coat all kale pieces, and use the amount of spices your heart desires (you really can’t screw this recipe up!). The same applies to the parmesan cheese. I like to use an obscene amount of cheese somedays, and other days I like to use an obscene amount of cheese. It’s called balance.
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Kale Chips
Description
Guilt free delicious chips? I’m in.
Ingredients
- Kale
- Olive Oil
- Kosher Salt
- Onion Powder
- Garlic Powder
- Parmesan Cheese, grated
Instructions
- Preheat your oven to 300°.
- Make sure your kale is washed and thoroughly dried; rip leaves off the stems and into chip sized pieces. Place all pieces into a large bowl and coat with olive oil – a lot goes a long way, so be sure to ‘add oil as you go’ (you don’t want to add too much, or the there will be too much moisture). Massage leaves until each piece is nicely coated with oil. Add kosher salt, garlic powder and onion powder. Toss well!
- Arrange kale on an unlined baking sheet and place in oven, baking for 10 minutes. Remove sheet, and sprinkle kale with parmesan (a good amount!). Place baking sheet back in oven for 10-12 minutes. Be sure to keep an eye during the last couple minutes so your chips don’t brown! Enjoy!
