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Kale Chips

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Recently kale’s become quite a phenomenon, which is fine by me, even if finding kale chips in the snack food aisle still weirds me out.  It’s quite possibly my favorite green, not because it’s packing with all sorts of awesome stuff but because it tastes so good, particularly when it’s been dehydrated or toasted up.There are lots of kale chip recipes out there, but my favorite ones will always be the ones at Making Love in the Kitchen.  The idea behind making kale chips isn’t any different from making fries or any other sort of roasted goodness, which is a good thing because I’ve been bending the rules.  It’s a bit like playing a game of chicken, how much kale can I fit in one glass baking pan, at how high a temperature before the kale burns between checks (generally at 10 – 15 minute intervals).  The best results will always be at the original 300* with a thin layer of kale cooked until crispy.  If you’re up for eating mass amounts (or would like to have some leftover for tomorrow) heaping a 9x13 full of kale at 350* (375* if you’re not using glass) and tossing every 10 or so minutes means you’ll have three or four times more kale in about half an hour.
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