Kale chip recipes abound on the interwebs, and with proliferation usually comes overcomplication.
“Remove the stems”
“Pat the leaves dry”
“Put through a salad spinner”
Sure, whatever. You guys do realize that water evaporates under heat in an oven, right?
And that nobody who’s willing to eat a kale chip in the first place will begrudge a stem?
So let’s not make kale chips so complicated. After all, the more complicated the recipe, the less likely someone will be to ever make it.
And that’s a damn shame. Kale chips neatly preserve extra bounty from the farmer’s market and turn what can often be a tough ingredient into a remarkably light, sweet, and savory snack.
Besides, the fall harvest is the perfect time to get started on the all-kale diet.
All you need is salt, some kind of oil, and some kind of spice blend that you bought thinking how great it would be for grilled chicken before realizing that no amount of seasoning would make you want to eat more chicken breast.
My favorite kale chip spices: