However, I am a fan of salty snacks. Like chips, pretzels, crackers, and popcorn. Or anything with soy sauce. So I decided to make a chip-version of kale. I know I am not a revolutionary voice here, but I had yet to try them elsewhere, so I made my own.
I used baby kale because that's what I had in my fridge. I originally purchased it for the intent of putting it in smoothies (which I did!), but since it was going to go bad, I made chips.
Next, I tossed the leaves with about 2 tablespoons of canola oil. Make sure you coat each leaf so they get crispy, but not so much that they are dripping with oil. Just...glistening.
I then laid them out on a baking sheet and sprinkled some kosher salt on top and popped them in a 300 degree oven for 20 minutes. They turned out crispy but pretty thin. I had to use my fingernail to get them off the pan since they were too fragile for a spatula! I originally thought about making a curry-lemon dipping sauce for them but decided the thin crispy chips couldn't stand up to the thick creamy sauce, so I made a second batch and sprinkled curry powder on top with the kosher salt.
MMM look at this salty bite!
And they're so thin!
I basically stood in the kitchen and ate half of the pan before I could put the rest away.
These were so delicious and crispy. I will definitely make them again, except I'll use big kale instead of baby kale so that the chips are a little more substantial and will stand up to some dip!
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