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Kale<\/p><\/div>\n

To prepare the chips, I washed the kale leaves and thoroughly dried them. Then I cut out the thick stem that runs all the way up the leaf. Once the stems were removed, I cut the leaves into more manageable pieces and tossed them with some olive oil and kosher salt (we couldn’t find the sea salt). After preheating the oven to 300 degrees, I spread the leaves out on some baking sheets, trying to get them into a single layer as best as possible. A little overlap is ok, as the leaves shrink after being baked.<\/p>\n

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Kale leaves tossed in olive oil and sea salt, laid out on a baking sheet<\/p><\/div>\n

We baked the leaves at 300 degrees for approximately 20 minutes, watching them carefully the last 5 minutes so that they didn’t burn. If they do burn a little, they tend to get bitter so just be warned. After we pulled them out of the oven, they were thin as paper and delicately crispy.<\/p>\n

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Freshly baked kale chips<\/p><\/div>\n

We seasoned them with a bit more salt and eagerly dug in. The chips had a concentrated kale flavor and shattered wonderfully in our mouths. It was kind of like an explosion of flavor, and the sensation was addictive. We couldn’t stop munching on these chips, eating them nonstop as batch after batch came out of the oven.<\/p>\n

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Kale chips - not so photogenic, but delicious!<\/p><\/div>\n

To go with the chips, we cooked up some burgers that we topped with swiss cheese and tomatoes, as well as some onion from our CSA share.<\/p>\n

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Swiss burger with tomato and CSA onions<\/p><\/div>\n

Not exactly the most conventional burger and chips dinner, but the verdict on kale chips? Fantastic! Better than potato chips? Yes and no. I could definitely see myself eating kale chips more often, since I know how bad potato chips are for me, but when I’m craving potato chips? Kale chips aren’t going to cut it. Not because they’re not delicious and not crispy\/crunchy, but because when I want potato chips, nothing else will satisfy. Regardless, kale chips are really easy to make, filling, and absolutely worth trying.<\/p>\n","protected":false},"excerpt":{"rendered":"

During week #3 of our CSA share, we received 3\/4 lb of kale. I knew exactly how I wanted to prepare it, something that I’ve read about in many places but never tried. I knew I absolutely had to make kale chips. Most people who have tried it say that they’re better than potato chips, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[189,15],"tags":[200,198],"_links":{"self":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts\/3606"}],"collection":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/comments?post=3606"}],"version-history":[{"count":3,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts\/3606\/revisions"}],"predecessor-version":[{"id":3614,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts\/3606\/revisions\/3614"}],"wp:attachment":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/media?parent=3606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/categories?post=3606"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/tags?post=3606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}