Kale chips are all over the internet, with so many twists and delicious recipes. Until months ago, I never tried kale chips before. To be honest, 4-5 months ago I tried kale for the first time. Where I live, you can’t find kale so easily. I wanted to try it, I know the benefits of kale, but I found it only a few months ago.
Since then, I use quite often, in salads, stews or I make kale chips. Of course, kale chips don’t have the taste of potato chips, and they will never have, whatever you make them, but they taste good and they’re healthy.
Years ago, I would eat a lot of potato chips. Because of my love for chips, I got a stomach ulcer, so I don’t eat them anymore. Sometimes I eat tortilla chips, but only after I eat lunch or dinner, not on empty stomach, like I did years ago.
You can make chips in so many different ways, I make them quite simple, with salt, pepper, garlic powder and a drizzle of olive oil. That’s the way I like them now, but I will update my preference soon, I’m sure.
- kale, torn into bite-size pieces and washed
- salt and pepper to taste
- 1 teaspoon of olive oil
- 1/2 a teaspoon of garlic powder
Add the torn pieces of kale into a big colander. Rinse them really well and let them dry. Shake the colander a few times to get rid of the excess water. Discard the kale stems. Arrange the kale on a baking sheet lined with parchment paper. Drizzle the oil, and sprinkle with salt, pepper, and the garlic powder. Stir to combine evenly and arrange the kale in one layer to be sure they get crispy.Bake the kale for 20 minutes or until they’re crispy at 180°C. Flip the chips half way through. This way, you’ll have crispy kale chips every time.