Kale chips and me? We have had a unique relationship. The first time I had ever heard of them was on some cooking show. And the only thing I could think was that it was some weird ploy by the health nuts of the world trying in vain to satisfy their snack cravings. And I thought they (the kale chips I mean… not the health nuts) looked disgusting.
The first time I tried kale chips… well, I did not like them. Not one bit. I suppose that statement wouldn’t make you want to try them for yourself if you have never delved into the world of crispy kale, but just for the record, I cooked the living hell out of them. Hence, the repulsion.
The second time I made them, I liked them. They were pretty good and a decent alternative to the supermarket staple of grease-packed potato chips. You know, the kind where you open the bag and you are shocked that whichever company could get away with putting so few chips inside?
The third time I cooked them, I loved them. Now, 80% of the time when I think about chips and how much I would love to eat an entire half-filled bag of them, I turn to kale chips. No joke.
Nineteen percent of the time I am too lazy to go to the store to get either potato chips or kale to make kale chips. And that last 1%, I give in to my cravings.
If you have never had kale chips, try them. Seriously. With or without the red pepper flakes. But, me? I like a little spice in my life.
spicy kale chips
Makes 4 to 5 servings
1 bunch of kale, stems removed and torn into bite-size pieces
1 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon red pepper flakes (more or less to taste)
Preheat oven to 350 °F. In a large bowl, mix kale with olive oil, salt, and red pepper flakes until all leaves are evenly coated. Transfer to a baking sheet so that the kale forms a single layer (you may need to use two or more baking sheets for this). Bake in the preheated oven for 10 to 12 minutes, until crisp and lightly browned around the edges.