Are you thinking, ewwww…kale? And, what are kale chips?
Kale chips are kale leaves that have just a little drizzle of olive oil and a sprinkle of sea salt and are toasted in the oven until crispy. Yes, crispy.
Just like potato chips, but healthier and happier – potato chips’ long lost skinny cousin, perhaps. If you’re not a lover of kale, these light as air, crispy little chips will change your mind. Trust me.
The hot lava part comes from the Kauai sea salt my in law’s gave me for Christmas. Hawaiian sea salt, garlic, chili pepper, charcoal, and natural hickory. Crispy kale and hot lava Hawaiian sea salt? A marriage made in Heaven and a unique and delicious way to get your greens.
Preheat oven to 300°
These need to be enjoyed the same day that you make them.
2 Large Heads of Organic Kale
Rinse both heads of kale well and lay out on paper towels. Pat dry as much as possible. Once they have dried completely, cut the leaves away from the stems.
Tear the leaves into chunks if necessary and place them in a large bowl.
Line two baking sheets with parchment. Drizzle a small amount of olive oil and sea salt over the kale leaves in the bowl and toss to disperse. I did mine twice. Spread the leaves onto the two baking sheets, fringe up.
Bake them for about 20 minutes or so, rotating the sheets after 10 minutes. They are done when they have wilted a little and are crisp to the touch. Make sure you taste one, the edges may be crisp but the rest of the leaf might need a little more time.
They are done when they crumble like this in your mouth.