Baked Kale Chips

Some people may try to tell you that these are a great substitute for potato chips.  Much like the baked doughnuts recipe I found on Pinterest is no substitute for Krispy Kreme, these are should not be compared to potato chips in my book.  That said, unlike the baked doughnuts (really, how can you beat a Krispy Kreme doughnut when they hand you one hot off the conveyor belt?), I might actually like Kale Chips better than their potato counterparts.  You heard me right.  Kale chips are tasty and crazily addictive. 

We all need to find more opportunities to get more produce in our diet and I've been especially aware of that lately.  Even though in "real life" (read: not pregnant) I eat more (and enjoy!) broccoli and spinach than most everyone I know, "Pregnant Me" has a hard time stomaching the thought of green things.  I know a lot of people who feel that way all the time, so I can feel their pain in the struggle to "eat our veggies."

Thankfully, these kale chips have been a really great way to get some of those vegetable servings in.  I actually even have to fight my two munchkins for them.  It's a good thing they're so fast and easy to make.

A quick word to the wise, though.  Make sure to check your teeth before leaving the house after eating.  I'm just saying...

Baked Kale Chips
1 bunch kale
2 tablespoons olive oil
coarse salt to taste

Preheat the oven to 350 degrees.  Remove kale leaves from stems and tear into bite sized pieces.  Wash and dry thoroughly (this is a place where a salad spinner really comes in handy).  Drizzle kale pieces with olive oil and toss to coat thoroughly.  Spread in an even layer on a cookie sheet (using two if necessary).  Sprinkle lightly with salt.  Bake until the edges begin to brown and kale becomes crisp but not burnt (10-15 minutes). 

Approved by these two Yahoos.

Recipe adapted from All Recipes