Mostly guilt-free chips/crisps!

Kale chips

Today I was craving something salty and crunchy, and since I already had my fill of deliciously starchy yucca and moist and spicy Peruvian rotisserie chicken last night from Chicken Latino, I decided to make use of the head of kale staring me in the face in the fridge.

Making kale chips is really very simple.  First preheat the oven to 275 degrees. There's only one thing you have to do to ensure that you have kale crisps, and not soggy leaves: After you wash a head of kale, remove the ribs, and chop it into small pieces, make sure the pieces are completely dry. If you don't dry the kale, you don't get crisps. Then drizzle olive oil all over the kale, spread on a baking sheet, then sprinkle salt and maybe some garlic powder on it. Pop the baking sheets in the oven, and bake for 20 minutes, or until the kale is crispy.  That's it!  I may or may not have followed my rules of drying all of the leaves completely, but the majority of the kale was crispy perfection! And I ate it all!

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