Kale Chips

I wish I had something witty to say today, some cute story that transitions seamlessly into a recipe.  But, I have no childhood memories or witty anecdotes about kale.  At least, none I can write about to a public audience.

I guess I could talk about how I'm such a food snob, yet I bought a bag of freshly-made pork rinds at the Soulard farmers market yesterday...because I'm helplessly addicted to chips of all kinds.  There's something...magical about snacks.  Ok, maybe not magical...but I do love me some chips.  Oh, that salty crunch!  It's my only weakness. 

My all-time favorite snack is Lay's chips dipped in ketchup. A close second is ruffled chips & French onion dip, with Fritos & bean dip right behind.  My standard back-up is buttered popcorn with lots of salt.  

But, I'm an adult now.  At 35 years of age, I simply can't eat snacks without consequences like I used to.  Chips are a treat for me...something I'll indulge in at a BBQ or party, but not something I buy on a regular basis.

Yet, I still crave the salty crunch!  To overcome it, I tried making kale chips last week.  I'll admit that they did satisfy my craving...and I didn't feel guilty about eating an entire tray's full!

Kale Chips

• Cut kale leaves (without heavy stem) into 2-inch pieces. Place in a single layer on a baking sheet. Drizzle about a tablespoon of olive oil on top, then toss the leaves around so they are well-coated. Sprinkle with 1 teaspoon of salt and a few grinds of black pepper.
• Bake at 350F for 10-15 minutes, turning leaves once during cooking, until crispy. Be careful not to burn them or they'll turn bitter!