NuM NuM

If you are looking for a healthy alternative to potato chips, and want to satisfy your salty crunchy craving, give these kale chips a try. I was a little skeptical too at first. I thought, "like roasting a piece of lettuce is gonna taste good?! All these food bloggers must be on crack." BUT my friends, this is GOOD! Even lobster who said he doesn't even like kale was gobbling these up. Try them and you too can be a member of the kale chip fan club.

I made these along with another recipe called the "world's best lasagna," which ended up being the "world's heaviest lasagna" and just tasted okay. It was my first time attempting lasagna from scratch and with that amount of time and energy I expected something spectacular, but it was just aiiight.....booooo! But the kale was a nice texture contrast to the soft lasagna so maybe try the two together next time you make lasagna and/or something soft and mushy.


Baked Kale Chips
Photo and recipe adapted from Steamy Kitchen

4 giant handfuls of kale, torn into bite-sized pieces - tough stems removed (about 1/3 pound)
PAM olive oil spray
kosher salt & pepper

Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil or parchment paper.

Rinse the kale thoroughly. Put the leaves in a salad spinner and spin to remove all of the water. Dump the water from the spinner and repeat one or two more times to ensure the kale is completely dry. Place the kale on the prepared baking sheet.

Drizzle the olive oil over the kale leaves and use your hands to toss and coat the leaves with the oil. Bake for about 12-15 minutes, or until the leaves are crisp. Be sure to check the kale often toward the end of its baking time as you don't want to let the leaves turn brown, which will make them bitter. You'll know the kale is done when the leaves are crisp and fragile. If they feel soft, give them another minute or two and check again. Once they're done baking, remove them from oven and sprinkle with kosher salt before serving