I hate kale. Hate, hate, hate kale. I always heard how healthy it was, and one time I had my mom pick up a huge bag of it at the store (the only size they sold) and it sat in the fridge till it wilted. It tastes like bitter air, if that makes sense. See, I can eat a bag of spinach raw (I've done it before), but give me one bite of raw kale and I gag.
At Freshfields Farm, they sell kale for $1.11 a bunch. That's an amazing deal! I figured I'd give it another try, and realized that I like it when it's cooked. Usually I'll have some when I make scrambled eggs, but it takes me about 3 weeks to go through one bunch, assuming it doesn't go bad first. After seeing recipes for kale chips all over Pinterest, I figured I'd give it a shot.
Now, I can't stop eating these. They're crispy, salty, and so, so, good. This is also a really easy recipe, and you can customize it however you want! I sprayed a nonstick cake pan and sprayed it with some cooking spray (it's a round pan, and since I don't make cakes, it's now my kale chip pan). Then I took a bunch of kale, ripped it up into little bits (not full leaves), and spread it in a thin layer in the pan. Most kale chips recipes tell you to use olive oil, but since I don't have any, I sprayed the kale with some more cooking spray. Sprinkle some salt, garlic powder, and a little shredded cheddar over the top, and pop it in an oven at 350. Bake for about 9-10 minutes, and you're good!
It's important to keep an eye on your chips, especially if you have a stronger oven. All it takes is one minute too long to turn your kale chips into burnt kale dust, and that's no fun.
Chocolate, chocolate, and more chocolate! And sometimes, real food!