![Kale Chips](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Kale-Chips3.jpg?resize=1140%2C710)
Kale Chips {Hail to Kale}
![Kale Chips](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Kale-Chips1.jpg?resize=960%2C664)
I did it. I joined the other half of the population who has been enjoying and loves Kale. These Kale Chips are my third dish in a week where Kale stood up and was noticed.
![Kale with Sausage White Beans & Butternut Squash](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Kale-with-Sausage-White-Beans-Butternut-Squash3.jpg?resize=960%2C750)
First was Kale with Sausage, White Beans & Butternut Squash that was so hearty and delicious. Then I made a crazy good recipe that came straight off the recipe sampling cart at the grocery store, Irish Potato Colcannon. I don’t have enough pictures of this one to make it a full post, but I wanted to share the recipe (and yes those are tater tots).
![Irish Potato Colcannon](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Irish-Potato-Colcannon.jpg?resize=960%2C617)
And then today, after chatting with a couple of my fb friends (whom I’ve never met, but just know I would love being in the kitchen with) I have turned the 2nd half of my bag of kale greens into crispy, melt-in-your-mouth Kale Chips. Hail to Kale.
I used bagged kale greens. However if you use fresh, trim the leaves off the thick stems. Tear the leaves into bite-sized pieces then wash and thoroughly dry them (air drying works great).
![Kale Chips](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Kale-Chips.jpg?resize=960%2C673)
Toss the greens in enough olive oil to coat and sprinkle with sea salt. Bake at 350 for 12 – 15 minutes until the edges just begin to brown. Remove from the oven and voila. Crispy, melt-in-your-mouth Kale Chips. I can’t believe I’m just now trying these. Shame on me.
![Kale Chips](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Kale-Chips2.jpg?resize=960%2C773)
Pull up a comfy chair, a good book, and settle in with a healthy guilt free snack. And if there’s any left over, you can grind them up and sprinkle them on roasted veggies, soups, and casseroles. I owe that treasure of a tip to Tammy, one of my office buddies who discovered how to incorporate kale into her family meals without a single complaint. Hail to Kale.
![Kale Chips](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Kale-Chips1.jpg?fit=250%2C173)
Kale Chips {Hail to Kale}
Ingredients
- 1 bunch or bag of kale greens
- 2 Tbl. olive oil
- sea salt
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Trim kale leaves, removing thick stems. Tear into bite-sized pieces then wash and thoroughly dry (air dryng is great).
- Toss with olive oil, coating all pieces. Then sprinkle with sea salt. Spread in singe layers on baking sheets and bake for 12 – 15 minutes until edges just begin to brown. Enjoy.
![Brown Butter Irish Soda Bread with Rosemary & Black Pepper](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Brown-Butter-Irish-Soda-Bread-with-Rosemary-Black-Pepper5.jpg?resize=75%2C75)
![Kale with Sausage White Beans & Butternut Squash](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Kale-with-Sausage-White-Beans-Butternut-Squash2.jpg?resize=75%2C75)