June 22, 2017

Sea Salt and Pepper Kale Chips

Sea Salt and Pepper Kale Chips

Janine Pineo Photo | Sea Salt and Pepper Kale Chips

I could post a slew of Christmas goodies for recipes this time of year, but I find myself craving the greenery instead. Especially kale.

Toasting kale to make “chips” couldn’t get much easier. I came across a pound bag of triple-washed chopped kale and pounced on it like the Grinch in Whoville.

I decided to do a salt and pepper version, but you can use just salt or seasoned salt or whatever strikes your fancy. I will continue to test different spices to mix it up a bit.

Although I think I may need another bag of kale very soon.

So here is a nice alternative to a pile of sweets. Crunch on.

Sea Salt and Pepper Kale Chips

Fresh kale, chopped and rinsed

Janine Pineo Photo | Fresh kale, chopped and rinsed

4 cups chopped, rinsed, dried kale
1 tablespoon olive oil
Sea salt
Coarse-ground pepper

Preheat oven to 350 degrees F.

Drizzle olive oil across baking sheet then – using your hands – thoroughly toss kale to coat with the oil. Sprinkle with sea salt and pepper.

Bake for about 15 minutes, keeping an eye on the kale in the last few minutes to make sure it doesn’t burn.

Kale should be turning brown when done. You can always test by taking a chip and eating it to see if it is crunchy.

Options: Use seasoned salt for flavor. Also, flavored oil could produce interesting results. These are very easy to experiment with.

– Janine Pineo