foodie adventures: kale chips

i am way late to the kale chips game, i recognize this.  but (and please don't hate me here) i detest kale.  there, i said it - i think kale is nasty, thick and bitter with very few redeeming qualities in its natural form.  so, of course (because this is how the universe works), there was a mix up with our farm box a few weeks ago, and we accidentally received these two lovelies in our weekly box:

foodie adventures kale chips lissa ryan photography washington dc food photographer

yikes!  what to do with all that nasty kale?!?  i certainly didn't want it to go to waste and no one i tried to foist it on - eh hm, gift it to - wanted it.  enter the kale chip.

foodie adventures kale chips lissa ryan photography washington dc food photographer

i'm pretty sure that i stumbled across the kale chip recipe i used by googling "ways to make kale edible."  and in the end, the recipe is decidedly simple and shockingly delicious.  the chips turn out light and airy, but perfectly crispy with hints of garlic and salt and really are the perfect snacking food - just don't expect them to stick around very long!

foodie adventures kale chips lissa ryan photography washington dc food photographer

for our chips, i used the trader joe's hawaiian pink salt grinder (my favorite salt!) and the roasted garlic extra virgin olive oil from the olio tasting room in old town alexandria.  this olive oil is divine, and the tasting room is definitely worth a visit, if like me, you love good olive oil and fantastic spices.

foodie adventures kale chips lissa ryan photography washington dc food photographer
foodie adventures kale chips lissa ryan photography washington dc food photographer

baked kale chips

adapted slightly from bon appetit

2 bunches flat or curly kale - leaves trimmed into bite size pieces, with center stems and veins removed

olive oil (enough to just lightly coat the kale leaves)

salt, to taste

1 clove of garlic, minced

preheat oven to 250°F. toss kale with oil and garlic in large bowl. sprinkle with salt and garlic. arrange leaves in single layer on 2 large baking sheets.  bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. transfer leaves to rack to cool.

foodie adventures kale chips lissa ryan photography washington dc food photographer

i knew the recipe was a success when i even got sad puppy dog eyes from this guy when we devoured the whole bowl in one sitting...