Kale Chips 3 Ways!

Kale Chips 3 Ways!

Until yesterday, we had never tried kale chips. I know, I know, everyone raves about how delicious they are, but I just wasn't ready to give up my delicious, grain made, salt covered, totally unhealthy chips! 
The other night at Mother's I finally decided to suck it up and try for myself the wonder that is kale. With a head in hand, I exited the store, wondering what I would do if I totally hated the crunchy green things...

Lucky for me, I don't hate 'em. These things are addictive and awesome and okay to pig out on. Encouraged, really. We made three small, separate batches with one bunch of kale: spicy, salty, and rosemary. 

Spicy Kale Chips

For spicy kale chips:
Preheat oven to 350 degrees.
Prepare a non-stick or paper lined baking sheet. 
Wash and thoroughly dry kale leaves. Wet leaves will not crisp in the oven.
Using scissors, cut the kale leaves away from the stems. Tear the shorn leaves into small pieces, and place onto the baking sheet. 
Drizzle with (about a 1 tablespoon per whole bunch) olive oil. 
We used a jalapeño infused olive to make it extra spicy. To make your own, cut up jalapeños or other spicy peppers and soak them in olive oil over night. Strain the olive oil before pouring over kale leaves.
Sprinkle with sea salt and red pepper flakes.
Bake for 10-15 minutes, or until edges brown. 
Enjoy!
Store in bags or containers for two to three days.

Salty Kale Chips

For salty kale chips:
Preheat oven to 350 degrees.
Prepare a non-stick or paper lined baking sheet. 
Wash and thoroughly dry kale leaves. Wet leaves will not crisp in the oven.
Using scissors, cut the kale leaves away from the stems. Tear the shorn leaves into small pieces, and place onto the baking sheet. 
Drizzle with (about a 1 tablespoon per whole bunch) olive oil.
Sprinkle with pink sea salt and freshly ground black pepper.
Bake for 10-15 minutes, or until edges brown. 
Enjoy!
Store in bags or containers for two to three days.

Rosmary Kale Chips

For rosemary kale chips:
Preheat oven to 350 degrees.
Prepare a non-stick or paper lined baking sheet. 
Wash and thoroughly dry kale leaves. Wet leaves will not crisp in the oven.
Using scissors, cut the kale leaves away from the stems. Tear the shorn leaves into small pieces, and place onto the baking sheet. 
Drizzle with (about a 1 tablespoon per whole bunch) olive oil. 
We used a rosemary infused olive we had to heighten the flavor. To make your own, soak 1 tablespoon fresh rosemary into 1 cup olive oil over night. Strain the olive oil before pouring over kale leaves.
Sprinkle with sea salt and freshly cut rosemary.
Bake for 10-15 minutes, or until edges brown. 
Enjoy!
Store in bags or containers for two to three days.

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