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baked kale chips!


I'm staying with a close friend in her beautiful home in the Hollywood Hills (yes, my camper in the driveway is an oxymoron). Anyway, she's got a FABULOUS garden and lots of kale. I've eaten Kudu in South Africa but I've never had kale before. Yes, I know I've been living under an (american) rock. This is the year of firsts. Anyway, I figured I'd give the much talked about kale "chips" a try.

Conclusion: they're good, but I'm not going to dream about it like I do bacon. I can see how they're "low calorie", because let's face it, you're eating leaves, so they better be low calorie. I think if you already like kale you'll love them. I don't think I like kale. Still deciding. At least I don't think I like this kind of kale. Dunno.

BTW: I used garlic infused olive oil to zip them up a bit. I think it helped but not sure. 

UPDATE: Nope, I don't like Kale. I noshed them all, but had weird kale breath all night. I think my date could still smell the kale on my breath from across the table -- the next night! If he doesn't call, I blame the kale. lol Seriously, don't let this deter you. If you like kale you're going to love the chips!


  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. (I drizzled with garlic infused olive oil) :) 
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

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