I’m starting to think I should change the name of this series to “Keeks Eats Kale”.  Seriously, you guys must be getting SO sick of all the kale recipes.  But alas, I cannot resist its delicious versatility.  So, without further ado, I give you the most surprisingly scrumptious, savory, snack-able kale (k)creation to date: the kale chip.  With just three easy ingredients, you too can munch and crunch on some yummy potato-chip impostor.  And if you have any lingering suspicions as to their tastiness, just take it from my boyfriend…after baking up my first batch yesterday and giving him a little sample, he requested another batch immediately, specifically stating that he’d like “a really, really, really, big batch, please!!!”  Of course I obliged, then my entire supply of kale magically disappeared before my eyes.  These things are GOOD, people.

Preheat your oven to 425 degrees.  Now all you need to do is remove the leafy greens from the thick stalk, wash and dry, and arrange kale on a baking sheet.  Drizzle with one tablespoon of good olive oil, sprinkle with some seasoning salt, and bake for 8-10 minutes,  until the edges are brown but not burnt.  I checked on my chips mid-way through and agitated the sheet a bit, not sure if this makes any difference…

…but they did come out absolutely perfectly, so I’m sticking to my method!  Bon appétit!