By Merritt Watts
Unless you've been living under a rock, you know that greens are good for you. You also probably know that kale tops the charts when it comes to nutrients-per-bite. But, for all that nutrition knowledge, the real eat-your-greens revolution is taking place in home ovens across the country... Yep, I'm talking about kale chips!
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The crispy, salty, totally addictive snack has moved out of the "hippie food" category and gone mainstream. If you haven't yet tried making your own kale chips, you are missing out! And if you have made your own kale chips, why not punch 'em up a bit? Read on for our favorite formula for perfect chips, plus some speedy seasoning ideas.
Basic Baked Kale Chips
Tear the leaves of one bunch of curly- or flat-leaf kale into 2-inch pieces and toss with a tablespoon (or two, depending on how healthy you're trying to be) of extra-virgin olive oil and a teaspoon of coarse salt. Spread the kale out on a large rimmed baking sheet (use two baking sheets, if necessary -- the kale should have enough room to bake in a single layer).
For dry, crisp chips: Bake at 300 degrees for 3o - 35 minutes, stirring halfway through.
For toasted chips with browned edges: Bake at 350 degrees for 12 to 15 minutes, stirring two or three times.
Related: Martha's Best Comfort Foods
Fast Ideas for Fresh Flavor
Kale Chips with Kick: Add a teaspoon or two of Sriracha sauce to the oil before tossing with kale and baking.
Lemon Zest Kale Chips: Finely grate lemon zest over the kale chips as soon as they come out of the oven.
Soy Sauce-Kale Chips: Replace half the oil with soy sauce, and cut back on salt, for some savory, umami flavor.
Double-Healthy Kale Chips: Sprinkle with nutrient-rich nutritional yeast. (Okay, this one might be veering back into the "hippie food" category, but trust us, it's delicious! The chips taste nice and cheesy)
Chile-Lime Kale Chips: Mix a bit of chile powder in with the salt, squeeze lime juice over kale chips when they're hot out of the oven.
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