Kale Chips

So, we had to switch HEBs recently. Sigh.

We went from the fancy schmancy HEB on DeZevala and I-10 to the “Deco District” HEB on Fredericksburg and Hildebrand. Needless to say, it wasn’t a transition by choice.

Among many other discoveries–if you want any type of tamale husk, it’s for sale here–and lack thereof–what? No organic Greek yogurt?–we found a horrid lack down the snack isle: NO Central Market veggie chips. Well, now what are we going to to?

 

Kale Chips

A healthy alternative to regular potato chips, kale chips are, well, veggies–and just as crunchy, crispy, and addicting. They’re surprisingly simple to make, and don’t take that much time… just a little bit of patience!

Ingredients:

1 head of kale

1 tbsp olive oil

1 tsp sea salt

 

Kitchenwares:

Cookie Sheets

Parchment Paper

Big Bowl

 

Directions:

– Preheat oven to 350°.

– Thoroughly wash the head of kale; de-stem and tear kale into bite sized pieces.

– Toss kale pieces in olive oil and sea salt until all of the pieces are evenly coated.

– Line each cookie sheet with a sheet of parchment paper.

– Spread kale out evenly over each sheet, making sure that the kale pieces don’t pile up on top of each other.


(note the “breathing room” of the fresh kale on the right;
the more breathing room they have when put into the oven, the crispier they’ll come out!)

– Bake the kale for 10-15 minutes, or until the edges are brown but not burnt.

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