It was not too long ago where my family and I decided to all hop into the van and drive eighteen hours to South Carolina. We have taken a handful of road trips over the last few years, and for the most part the kids do really well for about seven hours, and then, the potential for all hell to break loose. Most of us, who have kids, have been at this stage in one point in time, and if there is one thing I have learned, is that food and candy always help calm everyone’s nerves.
A couple of days before we were going on the trip, I made the food run. I loaded up on suckers, starburst, jolly ranchers, cheese popcorn, potato chips, doritos, and the like. I had an arsenal of junk food for the kids. That was for just for the kids. As I do not mind dabbling in the occasional chip on the road trip, I decided on making some nice sandwiches, but I also picked up a bag of vegetable chips, which I just fell in love with. I have looked at the chips before and have never picked up a bag until now, and, well, I loved them. Who knew vegetables, dehydrated for the most part, and lightly salted, could be so great?
Upon my return I decided to do something a bit different, and go with making a kale chip. I recall a friend of mine in Texas posting something how she was just in love with kale chips, and that rang a bell when I was browsing the produce section at our local Sendik’s store.
If you have never tried these, or have frowned upon kale in the past, turn my way and give these a shot. I guarantee that they will really surprise you.
- 1 head of purple kale, rinsed well and patted dry
- 2 tbsp olive oil
- 1/2 tsp salt (I used Hawaiian pink sea salt, approximately 1/4 tsp as it is fairly potent)
Simple ingredients right?
Preheat your oven to 375 degrees.
Then begin by tearing the curly leaves off of the cleaned and dried kale, placing them into a mixing bowl. You do not want to use the thick stems. Once all of the leaves are in the bowl, add in the olive oil, and about 1/4 tsp of the pink salt. Give a nice toss with your hands, making sure the leaves are lightly coated.
Add the leaves to a baking sheet. Place into the preheated oven and cook until the leaves are nice golden brown, being careful not to burn them. Take a peak about 10-12 minutes into the cooking, and bake for an overall time of approximately 15-17 minutes.
You might want to double the amount as these will be eaten really quick because they are that good. I’m not kidding either. You get this air-like crunch or pop when biting into them, along with a nice salt flavor amidst a subtle bitterness from the kale. This one is a sure winner and will most likely be replacing my craving for regular chips. Enjoy.