Kale Chips are nothing new, but I had yet to master them. Everyone says they’re “so easy to make,” so you can imagine how I felt when my batch last summer turned out south of mediocre. With a beautiful bunch of freshly picked kale from WSF staring at me, I knew it was time to try again. Also, I had to prepare the kale as a stand-alone dish. Despite its elite status as a super food, some people just don’t like it.

So with a clear head and calm mind, I embarked on my kale chip adventure, pushing aside the rest of the madness in my kitchen. I followed this recipe from the White on Rice Couple. In fact, it was very simple. Their blog has great photos, to boot. See below.

Preparing Kale Chips from Whiteonricecouple.com

I washed, rinsed and dried the kale leaves, and removed the spine (the most tedious part, as pictured above on left). I then put the broken up leaves in a large bowl, drizzled some olive oil, a dash of kosher salt and cheyenne pepper. I used my hands to make sure the oil was evenly distributed on the leaves and  so as not to have to use too much.  I prepared 2 cookie sheets with a layer of parchment paper and then laid the kale leaves on the paper in a single layer. Bake at 300 degrees for 12-15 minutes.

Verdict: Big winner. The kale chips are tasty and crunchy, even slightly addictive. It warmed my heart to hear 2 1/2 year old Sam say, “more kale chips, mommy”