We have someone special to thank for this post: my best friend, who is a kale chip addict.
I was so skeptical at first. “They’re so good!” she would say. “I can’t stop eating them! They’re easy!”she shrieked happily. “Blah, blah blah,” I would reply, suspecting this was just a part of the no-carbs fad everyone seemed to be in to at the time.
Quick sidnote about carbs: they’re a macronutrient. Macro implies importance. You just can’t live without them, folks. That said, some people do have reasons for avoiding them. But I’m just sayin, not a great weight loss solution, unless you plan to give them up forever and ever. End side note.
So, yeah, my best friend is right: they really are delicious. The hardest part of the whole process is just making sure the kale is dry enough before baking. And, if you struggle to fit green stuff into your diet like my sweet friend does sometimes, this is a good strategy with relatively little drawback.
1 bunch kale, washed and thoroughly dried
Oil spray of preference – I recommend Canola or olive oil
Preheat your oven to 375 degrees. To get your kale dry, set it on a paper towel and pat the tops dry. Tear into large pieces – they’ll shrink in the oven. Spritz evenly and lightly with whatever oil you prefer. I am not cool enough to have an olive oil spritzer, so I use Canola. Lightly sprinkle with garlic salt, then add parmesan cheese. Bake for 10-12 minutes, or until crispy.
This goes great as a side for this sandwich!