Delicious Baked Kale Chips

I, like many, am a snacker. And not just any type of snacker. A compulsive snacker, the very worst kind. When I munch, I usually do so in bulk, when bored, for no good reason, occasionally right before a meal. Much to the chagrin of my fiancé. So what to do, for we who cannot help but eat 10 cookies when 2 will do?

Enter kale chips. For the uninitiated, I know what you’re thinking. How can anything made of green leafy goodness possibly make for a tasty snack? Tasty as say, my go-to chip of choice, or sweet cookie treat? Well, here’s the bad news: it’s not the same as hoovering a handful of Pringles. Nor is it as emotionally satisfying as a sleeve of Thin Mints. But if you can’t stop yourself from eating the whole bunch in one sitting, you will feel better afterward – both physically and calorrically.

Still not convinced? Here are just a few reasons those of us who suffer from any sort of dietary deficiency should go out of our way for kale:

• Kale lowers the risk bladder, breast, colon, ovary and prostate cancers.
• It provides comprehensive support for the body’s detoxification system.
• It combines both antioxidant and anti-inflammatory benefits that lead to avoidance of chronic inflammation and oxidative stress.

And believe it or not, kale chips are crunchy, delicious and can be transformed into a large variety of flavors. For purposes of the below starter recipe, I’ve gone with the good ‘ol Lay’s Potato chip, standard-issue crunchy, salty variety. I’ve also included, should you wish to venture into more adventurous territory, a few other flavor combinations that are also particularly satisfying.

Ingredients
1 large bunch Dino kale, stems removed, chopped into 1-2 inch chips (other varieties will do, too)
olive oil
sea salt

For a little something extra:
Spicy Curry (mix 1/2 tsp coriander, 1/4 tsp cayenne, 1/2 tsp curry powder; sprinkle evenly)
Salt & Vinegar (whisk together 2 tbsp apple cider vinegar with 1 tbsp Extra-Virgin Olive Oil and brush on chips)
Smokey Paprika (combine 1/4 tsp smoked paprika and 1/4 tsp granulated garlic and sprinkle evenly over chips before baking)

Preheat an oven to 350 degrees and line a cookie sheet with parchment paper. Carefully remove the leaves from their stems and slice or tear into pieces, 1-2 inches apiece. They will shrink slightly when baked. Put kale into salad spinner and let dry thoroughly.

Drizzle or brush one side of kale lightly with olive oil and sprinkle with sea salt.

Bake for 5 minutes, pull out of oven when slightly crisp and flip each chip. Salt the second side and bake for an additional 3-5 minutes, until crisp. Let cool and serve immediately.