Kale chips have gone mainstream!

So you know that kale, and its tasty little derivative, kale chips, have gone mainstream when you can buy these nifty little pre-cut and washed bags from even our little podunk grocery stores. This bag made two pans of kale chips. Which, according to Martha Stewart's April edition of her magazine, are passe. Whatever. I love them, my husband loves them, and even my three-year-old loves them.

I use Smitten Kitchen's kale recipe. There are gobs of recipes out there that are virtually the same, so you can tinker with spices or sprinkling some cheese, whatever floats your boat. I like them just rubbed with olive oil and sprinkled with sea salt. YUM.

Kale Chips

Ingredients:
Chopped kale (remove stems)
about 1 T. olive oil
sea salt

Preheat oven to 300. If you don't have the handy bag o' kale like I show above, give your kale a good rinse, towel dry, then cut out the stems and rough chop them (to potato chip size).

Arrange your kale on a baking sheet in a single layer. Drizzle the olive oil on, then use your fingers to rub it in so that the leaves are all covered. Sprinkle with salt and bake for 20 minutes, until the leaves are all crisp (soggy kale = chewy kale, blech).