Kale Chips

I know I've said this before, but I have a hard time finding vegetable dishes that are a.) starch free and b.) that the Mister is willing to eat. That being said, he will eat kale chips every single day. AND he'll be happy about it. Doing the starch free thing, he often laments the lack of crunchy and snack-y types of foods. So kale chips make a good alternative to potato chips, even if you can eat starch. And don't tell anyone, but we like to dip ours in ketchup. They only take 10 minutes, start to finish. So you really can have them any day of the week.

{pre-baking}

Kale Chips
serves 2-3
3-4 cups of (loosely packed) kale, washed and trimmed of the thick stalk and torn into pieces
olive oil
seasoning salt and pepper

1. Preheat your oven to 400 degrees F and line your baking sheet with a sheet of parchment paper. Spread out kale evenly across sheet. (I usually mound up the kale a little, or you won't have very many kale chips once it bakes down.)
2. Drizzle olive oil over the kale and sprinkle with salt and pepper. Put sheet in the oven and bake for 10-12 minutes, until kale chips are *starting to brown.
3. Serve immediately. With ketchup.

*You'll have to keep a close eye on the chips in the last part of cooking, because they'll go from perfect to burnt pretty quickly. I like mine on the chewier side (which looks more green, like the picture above) and the husband likes them crispy, which will be browner. Test it out and see what you prefer.

{a little glimpse into my tiny kitchen}