Salted Kale Chips

My family truly does have unprecedentedly weird food habits. This evening, I got home from work, opened the fridge to scope out dinner prospects, and was immediately confronted with a giant bag o’ kale. Like, giant. The baking sheet shown above is not even a quarter of the size of this bag. In case you’re unfamiliar, kale is a bitter leafy green that is supposedly extremely good for you, which explains its presence in the Heyison family fridge. The weird part is that as far as I am aware, no one in my family actually eats it.

Ok. Challenge accepted.

Like the broccoli and mushroom “recipe” from last week, I decided the best way to make kale edible was to drizzle it with olive oil, sprinkle it with Jane’s Original Mixed-Up Krazy Salt (or the salt and herbs of your choice), and bake it for 10-15 minutes at 350 degrees (note: make sure your kale is totally 100% dry before you do this, or you’ll get strange and floppy results. Also: note the parchment paper covering the baking sheet). When the edges turn brown but the center is still green, your kale chips are done! They should look like this:

Crispy, salty, and addictive. Five minutes after your chips come out of the oven, they should look like this:

Claire: 1

Random food in the fridge: 0


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