This is the best snack ever! Forget what Jim Gaffigan says, that kale “tastes like bug spray.” Yes, maybe it does, if it is raw! I’ve never actually tasted bug spray so I wouldn’t know. Maybe he’s thinking that when you eat kale raw, it tastes the way bug spray smells.
I don’t like raw kale at all, and according to Sarah at The Healthy Home Economist, raw kale is not good for you. The great news is that it’s better for you cooked, and when you cook kale to a crisp with a bit of butter, and toss in some mineral salt, kale tastes like potato chips!
So years ago I made kale chips like this, over here, in an oven. The problem is that I have a hard time not burning them. It also seems like such effort to get out the jelly roll pan, the parchment paper, massage the leaves with ACV, and wait for the oven to heat up.
Now I do my kale chips this super easy way. It’s so easy and delicious I do it twice a day sometimes.
Melt 1 T butter in a frying pan on low heat to avoid burning. Yes, keep it on low! Don’t be like me and leave on medium and walk away to do “just one thing” and come back to burnt butter.
Add in a cup or two of raw kale leaves. Stir around until the butter evenly coats the pan and the leaves. Sprinkle on some salt, and other seasonings you like, like cumin, paprika, garlic powder, nutritional yeast. Keep the temp on low, and stir every few minutes, and just keep roasting on low until the edges turn crispy and slightly brown and the kale leaves are thoroughly dry. Then eat! Store after they are completely cool, at room temp, so they don’t get wilty and limpy and soft in the fridge. I love the crispy little curly edges that are so delicate and salty. Super yum! I eat these when I am hangry and they hit the spot!