I’ve been hearing about kale the last couple of years as some kind of nutritional power house. But it’s a green and other than basic spinach, I’m not really a fan of greens. Given I’m southern, this probably breaks a law somewhere, but whatever. Sometime earlier this year, I saw kale chips mentioned on one of my Food Network programs and I thought, “Huh. Weird.” Because who ever heard of making chips out of something green? Then I kept hearing about them in one form or another, so I determined that I should try them. I prowled around the interwebs and came across this recipe for spicy kale chips from White on Rice Couple and gave it a go.
All I can say is…WOW. With the sea salt, these shockingly actually tasted like potato chips, and I loved the spicy kick from the red pepper flakes. I inhaled an entire pan’s worth (approximately half a bunch of kale) in one sitting. They were light, satisfying, and so surprising. I saved one for hubby to try when he got home. He wouldn’t touch it, so I popped it into my mouth and learned that these do not fair well too far from the oven. The bitter really came out after it had been sitting a while. But straight out after a 14 minute bake they were wonderful. Cook’s Note: I used my Misto so that they weren’t soggy from the olive oil.