I think I am making progress here, because at about 3 PM, I started craving leaves. Yes, leaves. Not chocolate, not cookies, not ice cream… But today I wanted leaves! Kale chips, to be exact. If you don’t know what kale is, it is a leafy green dubbed the “superstar vegetable”.
A couple weeks ago I made my first batch of kale chips–they were surprisingly delicious, even though I semi-burnt them. Plus, they are really easy to make, fill you up quickly, and are rich in nutrients!
After work I hurried home, kale chips on my mind. I saw I had some left over baby potatoes so I decided to throw those in the mix too.
Baked Kale Chips and Baby Potatoes Recipe:
1 bunch kale
1 lb Baby Potatoes
3 tablespoons olive oil
Other spices (if you prefer)
1) Preheat oven to 350 degrees. Wash kale and potatoes. Dry throughly (this is especially important to ensure crispiness). Slice kale into bite-sized pieces.
2) Place kale and potatoes on cookie sheets. Drizzle with olive oil and sprinkle with salt. Toss with hands. You can add other spices and flavors here if you like such as lemon zest or paprika. For this batch, I added a bit of garlic powder and cayenne pepper.
3) Bake in oven. Kale should be baked 10-15 minutes until the edges are brown. Pay close attention so that you do not burn them the first time like I did! Let potatoes bake for about 30-45 minutes until your desired firmness.
So yummy and crispy and flavorful!