CRISPY GARLIC KALE CHIPS

Is the kale chip fad over? 

Maybe. 

Does that mean people should stop making kale chips?

No.

Even though I eat pretty healthy being a vegetarian, a lot of my recipes on the blog aren't so healthy (i.e chewy butter caramels, gnocchi mac & cheese, and peanut butter eggs). Thus, enjoy this healthy recipe to balance things out. (I think it's even Paleo-friendly!)

 What you'll need to make it happen:

1 head kale

2 tablespoons olive oil

3 cloves garlic (kept whole)

black pepper & sea salt for seasoning.

How to make it happen:

Step 1: Wash your kale and dry thoroughly. Soggy kale leads to soggy chips.

Step 2: Toss your kale and garlic in a large bowl with the olive oil until completely coated.

Step 3: Rip apart your kale into large chip pieces (they'll shrink up in the oven) and try to space as evenly as you can on a tin foil lined baking sheet. Make sure a clove of garlic is in the middle and each side of the pan. Sprinkle everything with sea salt and pepper. You won't need much, especially since the garlic will depart a lot of flavor into the kale!

Step 4: Bake at 275 for 10 minutes, then flip the chips and bake for another 10. Now, I'm paranoid about burning stuff, so I checked every few minutes after 15 to make sure they weren't turning black. You'll know they're done when they've turned dark greeny-brown and are crisp.

Step 5: Remove your garlic cloves and toss out. Let your chips cool, and enjoy!

Now, I won't lie to you...I didn't totally love the first kale chip I had. For that matter, I didn't like the first few. Then I started to realize they were kiiiind of delicious. 

They're addicting people, watch out. 

Are you a kale chip fan?

Try these. You might convert to being one!

xo, lp