Kale Chips

This year, I'm trying to take a step out of my culinary comfort zone and eat different, hopefully healthier, foods. After hearing people rave about kale for years now, I finally went and bought myself a few bunches.

It was a little intimidating to see so much kale sitting in my kitchen. I had no idea what to do with it and I wasn't about to make a green smoothie - I'm not quite there yet. I stirred a bit into some meat sauce for my lasagna. But I was still left with a lot of kale. A friend had been making kale chips recently, so I decided to give it a try.

Wash kale and tear the leaves off the stems into bite-sized pieces. I've found that bigger pieces are better as they're quite brittle after baking and tend to break into smaller pieces anyway. I don't own a salad spinner so I shook out the leaves and let them air dry a bit on these racks we inherited from our good friends who were moved to the states.

Put the kale to a bowl and toss with olive oil and sea salt flakes - they stick to the leaves better so you end up using a lot less. Lay the pieces out on a tray lined with baking paper.

Heat oven to 175°C (350°F) and bake each tray for about 5-7 minutes. Be careful not to let the edges brown.

Try to convince your 3-year-old to save some for his brother. I had no idea Caleb would like kale chips so much! Kale chips are super easy to make and even Andrew approves of them, so we'll definitely be making more.