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Crispy Kale Chips. When it comes to foodie trends I am always behind the curve. It’s not that I am unaware, I just have a hard time catching up. Bread Desserts more.

I’ve suffered through one too many batches of burned or soggy kale chips over the years. It took me a while to master my baked kale chip recipe, but I’ve learned.

Kale is so chock-full of vitamins it's considered a super food. Eat more of this hearty, leafy green in these healthy recipes from Food Network chefs. The effect of kale juice on LDL and HDL cholesterol, and the antioxidant capacity of the blood. Surprisingly, the first thing I thought of when I first tried sweet potato chips was actually football. It’s a Paleo-friendly game day snack! What?! Yes, indeed.

For example, right now roasted strawberries are all the rage. Before that there was the Biscoff spread and bean brownies (a bandwagon I managed to hop on). And let us not forget about Nutella, something that I’m pretty sure is always in.

Actually, I’m not sure when any of these trends first started. I think they might just rotate through the blogger world in a cycle. But, for some reason, I have this obsessive- compulsive logic that makes me want to try each one in the order I discovered them.

Sorry strawberries. You’re almost out of season so you probably won’t be roasted until next year.

Here I am, finally trying kale chips. Kale chips, where have you been all my life? You are soooooo good! There are hundreds of kale chip recipes and methods floating around out there. My main objective was choosing the right cooking temperature and time.

I wanted to create a perfectly crispy snack chip without burning it or having it turn out limp and soggy. I did it on the first try. Yay, me! A huge part of this success is that I decided to go with the method suggested by Smitten Kitchen because, hello, it’s Smitten Kitchen. These chips turned out super tasty and crispy, salty, good.

They are my new ultimate favorite snack chip. They’re all natural, homemade, low fat, low calorie, and no carb. It doesn’t get much better than that as far as I’m concerned. Well, it would be nice if you could dip them in hummus. Um, don’t try it because they will just crumble to bits.

Ahem, not that I tried it. If you enjoy roasted brussels sprouts or cabbage then you’ll love these chips.

If not, they aren’t for you. My husband hates any and all members of the cabbage family and he said kale chips taste like burnt arm hair. I assure you, they don’t. How to Make Kale Chips Recipe type: snack, chip Prep time:  1. Cook time:  2. 0 mins Total time:  3.

I used the curly kind)1 tablespoon olive oilsea salt. Preheat oven to 3. F. Wash kale, remove the inner rib or stem, and tear into chip- size pieces. Make the pieces a little larger than you want the chips because they will shrink. The kale must be thoroughly dried. I ran it through a salad spinner, laid it out on paper towels for 5 minutes, and then ran it through the spinner once more.

Put the kale pieces in a gallon plastic baggie and add the olive oil. Massage” the kale to ensure that each piece has a coating of oil.

Arrange the kale in a single layer on a large baking sheet lined with parchment paper (or you can place them right on the sheet). You may need a to use more than one sheet or bake in batches. Sprinkle with sea salt. Use a bit less than you think you need because the kale shrinks and the salt intensifies. Bake for about 2. Enjoy! If the chips last more than 5 minutes (mine did not) you can store them for 2 days in an airtight container or bag.

Make sure they are cooled thoroughly before storing.