Black Kale Chips

I made some new friends today.
The kale chip.
Let me introduce you.
Oh, don't be shy.
They are really nice, easy going, and their hearts are filled with antioxidants.

Look at this beautiful black kale from my local farmer's market!

I've seen kale chips go around the internet and food blogs, and since I'm almost always a late adopter, I finally made these. I first saw them on Esi's blog, Dishing up Delights. And I'm here to help you. Help you by telling you to go to your Farmer's Market this weekend and yes, get on the kale chip bandwagon. This isn't a crazy fad, this is a friendship that can last a lifetime. Just sayin'.

I made mine from black kale but I've seen it made with more common curly kale as well.

Okay, for those Japanese food eaters out there...These chips completely remind me of NORI!! (seaweed used to make sushi) They are light as air and I ate a whole head of kale chips in one evening. Oh yes, I found a new friend. Thanks Esi!!

Here is Esi's Recipe: Dishing up Delights, Kale Chips

Here is how I made them:

Kale Chips
1 bunch of kale
1 T olive oil
Salt

1. Heat over to 350 degrees.
2. Line baking sheets with a Silpat or parchment paper.
3. Wash kale and strip out the center core or stalk. Tear kale into small pieces. Dry the kale with towels or a salad spinner (I skipped this part and they turned out okay)
4. Coat the kale with olive oil and salt. (Esi's recipe has 1 teaspoon apple cider vinegar but I didn't add that.)
5. Spread kale into SINGLE layer. This is important. You will probably need to bake several batches.
6. Bake for 10-15 minutes, turning once about halfway through. The chips should be dry and light.

Fresh out of the oven. The chips should be light, crisp and dry. You can't use these chips for dip - they are too fragile (or at least mine were). They are just pop-in-your-mouth while watching TV chips.