But other times, I come up with a recipe that I think is going to be amazing, and I get this:
I see kale chips everywhere, but am a very bad blogger because up until recently, I had never made or even eaten them. Then, T-Man ended up with a few bags of the store-bought kind (how they ended up in the hands of my extremely carnivorous, puts-cheese-on-everything, potato chip loving boyfriend…I’ll never know), and the ones I tried had a really strange flavor. Thus delayed even further any desire to bake up some chips of my own.
However, with time on my hands this weekend and kale going bad in my fridge, I gave it a try. And I burned the whole batch. However, I tried that green, non-burnt straggler up there and knew that I was on the right track…It was just the daggum oven that steered me wrong! That thing gets hot… Lesson learned.
If at first you don’t succeed…
It really is as simple as that!
Psst, get a Misto, you guys! They’re awesome!
Parmesan Kale Chips
Kale (I used dino kale, which is quite thin so keep an eye on it in the oven!)
Grated parmesan cheese
Pepper (just a tiny pinch)
Preheat oven to 375F. After washing thoroughly, tear kale from stems, and then into smaller pieces.
Spray with olive oil, or whatever oil you have on hand. Using a sprayer is perfect because it ensures a thin coating all over the kale, but this can be done by hand as well if you don’t have spray-able oil or a Misto.
Coat with parmesan cheese, garlic salt, and a hint of pepper, and toss to combine. I didn’t give exact estimates on ingredient amounts, because it’s all going to vary according to your taste and how much kale you use.
Spread evenly onto a baking sheet and bake for 8-12 minutes, depending on your oven and thickness of your kale. Keep an eye on it after the 5 minute mark!
Remove and enjoy!
I really wanted to have the BF try these, because they seriously do not taste like kale. Buuuuuuut….I ate them all. So he’ll just have to take my word for it. 😉