Sprout & Pea

I’ve seen kale chips in health food stores but for some rea­son have always been turned off by the idea of them. I love sauteed kale and I usu­ally make it with a lit­tle lemon, olive oil and gar­lic. So, when a friend of mine asked me how to make kale chips I knew it was time to get over my hes­i­ta­tion and exper­i­ment. Since I love the fla­vors in the sauteed kale that I make, I thought why not just do the same thing and bake them, and that’s just what I did. After 15 min­utes of bak­ing, I was a con­vert. I had found my new favorite snack and so had my friend who was vis­it­ing from Aus­tralia. Through­out the entire week that she stayed with me, we made kale chips nearly every sin­gle day. Then it hap­pened– one night, I was wait­ing to meet some friends for din­ner and with quite a few hours to kill, I decided to bake some kale chips to hold me over. Unfor­tu­nately, I wound up con­sum­ing a whole giant bowl of them on an empty stom­ach and let’s just say — after that I needed a lit­tle break from this tasty snack for a while. But time has passed and I am once again in love with what I like to call my healthy potato chip replacer. This may very well be the most sim­ple thing I’ve ever made. Here’s how you do it…

1 bunch of kale
1 clove of gar­lic chopped finely
Juice of half a lemon
2 tbs olive oil
Salt and pep­per to taste

Pull leafy part of the kale of of the stem, tear­ing into small pieces. In a large bowl, mix together the kale, lemon, gar­lic, olive oil, salt and pep­per. I also like to add a lit­tle bit of gar­lic pep­per. Line a bak­ing sheet with parch­ment paper and place kale on top — try­ing not to over­lap the pieces. Bake at 375 degrees for 15 min­utes or until crispy but not burnt