You Have Kale in Your Teeth: Kale Chips

Every so often, I get a text from a friend asking for a refresher on how to make kale chips. I can't tell you how much these messages make me smile, particularly when they come from a previously skeptical convert.

The first time I heard about kale chips was from a cousin, who was living with her husband in a trailer on a small organic farm. With her long blond dreadlocks, she looked very much like a wood nymph, the sort of mystical creature that would turn kale into chips and delude herself into thinking that they actually tasted good. When I finally made my first batch, I was as surprised as anyone that kale chips are not only delicious, but addicting. They're not potato chips, but they do satisfy that salty-crunchy craving - AND, you don't feel awful after eating a whole bowl. Before you know it, you just ate three servings of kale...and liked it.

So I spread the word. I got my coworkers in on the action, made large batches for my friends and family, and even posted a recipe on my old blog. The reaction was the same from almost everyone who tried them: kale chips are really good, and you don't have to be a hippy or health nut to enjoy them! If you don't believe me, take our First Lady's promo on Thursday's "The Tonight Show: "Kale chips are not 'ewwwww!"

Kale Chips

Serves 2-4

or one, who will totally enjoy them at the time but might regret the decision a few hours later…not that I'm speaking from experience or anything

1 bunch kale - you can use any kind, though curly kale is my favorite for chips

1/2 tbs olive oil

salt, to taste

optional seasonings: sesame seeds, smoked paprika, lemon pepper, chili flakes, seasoning salt or sandwich sprinkle - use your imagination! See below for some additional suggestions.

Heat oven to 275 degrees. In the meantime, wash kale and remove leaves from stem. Tear leaves into bite-sized pieces.

Dry leaves thoroughly, and then mix with olive oil and any seasonings - except for salt. I've found that sprinkling salt on after the chips are done allows you to use less salt with more taste.

Arrange leaves on a baking sheet, and bake for approximately 18-25 minutes, checking at regular intervals. The range is wide, because this recipe is really sensitive to oven temperatures - I've made these in many different ovens, and the time can vary quite a bit. If you add more oil and raise the heat slightly, these will cook faster. You'll know that the chips are done because they're crispy and dehydrated. It's a short leap from chip to burnt offering, so pay attention!