The first time I ate kale chips from work, it was $3 a container and I inhaled them, literally into my esophagus. In a fit of coughs, I vowed never to eat kale chips again.
Three years later and I’m looking for a healthy alternative to chips to make at home when I’m craving something savory. I had a bundle of kale that I had purchased for making a salad but forgot about and left to get somewhat dry in the fridge.
The desire to not let food go to waste helped me figure out that kale chips could be a phenomenal vehicle for consuming Maldon Salt.
- 1 bunch of kale
- Olive oil
- Maldon salt
- Preheat oven to 350 degrees.
- Wash kale thoroughly to make sure to get all the dirt from the leaves and stem.
- Remove leaves from the stem in roughly 1-inch sized pieces.
- Dry leaves in a salad spinner.
- On a lined baking tray, douse leaves with olive oil about 2 tablespoons worth and coat evenly.
- Sprinkle and toss with salt.
- Once the oven is to the correct heat, put in the tray of kale chips and set the timer for 10 mins.
- At the 10 min point, flip the leaves and put back in for another 5 mins.
Voila! Crispy savory kale chips.