Hope you enjoy this delicious kale chip recipe that I sort of made my own.  If you didn’t know, I have recently begun a not-so-secret love affair with kale…the beautiful cruciferous vegetable (if you wanna get technical), that is…after a visit with my good friend Healthy Iva.  While visiting her beautiful home in California, she introduced me to her “sexy salad”–the base ingredient of the salad being kale. And this is where the misty-eyed romance started for me.

So I’ve been having my sexy salad everyday….seriously. But I’m headed out on a roadtrip this weekend and needed a way I could take my kale with me. I’ve always heard people talking about kale chips but have never attempted to make them. After baking some last night, I don’t know why I have been holding out on trying this for so long because they are DELICIOUS!!

Kale after it's been trimmed from the stem

So here’s my Kale Chip Recipe:

Wash the kale really good and blot dry with a paper towel. Tear leaves into medium size pieces. Place the leaves in a large bowl.

Preheat oven to 350 degrees. Line cookie sheet with aluminum foil.

(Here’s where my kale chip recipe gets “experimental.”  I don’t measure things, I just mix together. So you might have to play around with ingredients and amounts to get your own mixture right.)

I make my own dressing to put on my sexy salads and I LOVE it. So I thought, why not use it for my kale chips as well.

SCORE.

You may not need all of this dressing for the kale chips but here’s how I make mine–

• 1/2 cup of EVOO
• a couple splashes of red wine vinegar
• a couple splashes of Bragg’s Liquid Aminos
• a sprinkle of seasoned salt

SHAKE or STIR until mixed well.

Massage the leaves with the dressing and lay flat on the cookie sheet. There’s no scientific way to do this, just use your hands!

Bake for 8-10 minutes or until leaves are crisp but not brown. Keep a close eye on them though because they brown easily.

Hope you enjoy this kale chip recipe and please let me know what you think.