Here’s something fun: my mother’s last name is Kale, like the vegetable, so whenever I cook something with kale in it, I make the most ridiculous cannibalism jokes. She pretends she doesn’t enjoy them, but she laughs.
Today I realized I had a whole bunch of kale in my fridge, which was going to be for kale and quinoa salad but I still have some left from the last time I made it. So instead, I decided to make kale chips. And after a quick search on Google, I realized it was easy.
Literally all you need is a bunch of kale, some olive oil, and some salt. You tear the kale into vaguely chip sized chunks, toss them in a little bit of olive oil, spread them on a baking sheet lined with parchment paper, and bake them for about half an hour at 275F. Then you sprinkle them with salt to taste. You can add other flavors too, but for the first try I stuck with just salt. I did need to prop the oven open with a wooden spoon for the first ten minutes, that seemed to help them dry out so they turned out crispier.