So, here I thought I found something grand. Flipping through G. Paltrow's book My Father's Daughter, I find kale chips. Super simple, 3 ingredients I can eat, hoooray!

So I ran out just to get kale and whipped 'em up.

1st batch burnt to a crisp in only 5 mins - Gwenie sez roast for 12 mins!

2nd batch I watched like a hawk - thought they were done but took 'em out too early. They were limpy and didn't recook well.

Third batch was perfect. They were so crispiteeeeeee! I scarfed down the whole tray. The first chip was whoa, kinda grassy tasting, but these are crunchy!!! Gimme more!!

Once they were all gone, the taste had a chance to catch up on my tongue. Ever licked your lawn? For about 2 feet? That's about the taste of it.

Soooooooooooo, if you're really jonesing for a crunch, give 'em a whirl. If you gagged on wheat grass shots, give these a pass.

By the by, they stored great through today in a glass jar sealed tight. I crumbled some in my salad. Still crunchy, and the taste was masked a bit.

<-- Cooked .. Raw -->

A friend of mine first brought them to a party we had and the disappeared within minutes. I have been a fan ever since. She likes to add little extras to hers sometimes, Curry powder or a little Cayenne pepper to make them spicy. Since I am hoping I will never eat another potato chip in my life, these will happily substitute tfor raving for salty and crunchy!

Directions:

I used the convection roast setting on my oven, 375 degrees. You can broil them as well, preheat to 450, but watch carefully. Check after 4 mins.
I 'pose you could bake regular at 400. Check after 6 mins.

Start w/ a large bunch of kale. You could get a bag already cut, but summa those pieces might be too small. Suit yourself. However, you could saute the small bits in some EVOO and add to any of the soups ...

Wash and spin dry.

Tear roughly into 2" squares, discarding the tough center ribs. Place in a large bowl. Toss w/ EVOO, 1-2 Tblsp, depending on how much you prepared.

Spread pieces out in a single layer on 2 cookie sheets. If you have sheets w/o sides, they cook faster than jelly roll pans (cookie sheets w/ sides).

Sprinkle lightly w/ sea salt. I say lightly because you can always add more to taste. Once you make them and like them, add whatever seasoning you like best.

Roast, broil or bake as directed above. You can enjoy them right out the oven, or let them cool and store in a glass jar. They kept well until the next day.

Hmm. I tried making them once. I made three batches and couldn't get the amount of cooking right, so I ended up throwing a bunch out and eating some that were a bit overdone. The ones that I ate were pretty good. The taste was fine by me, but I'm not sure I'd say I loved them. I don't usually put in much effort in the kitchen, and EVOO calories can add up fast, even though it's healthy oil, so I haven't bothered to try again. But I think I will put kale on the shopping list and give it another whirl.

I made them the other night for the first time. I really liked them. I did have to play around with the cook time. But i had a batch left over so i put them in a plastic tupperware. The next day they were no longer crispy. Any ideas how to keep them crispy??? I was thinking a piece of bread kinda like I do with cookies.
Overall, i like them. I add EVOO, sea salt, pepper and garlic.

Glass jar is the key I think, and a really tight seal. If you eat pickles, save a jar and try that for storing after you thoroughly wash it. I have mine stored in a 5 lb. large glass jar that began life holding honey. It has a canning jar type lid and seals very tightly.

I still haven't tried these but I just may have to.