Diagnosis: Kale addiction

I’ve tried making kale chips before but that was long ago, before we became obsessed with kale. Now I can confess that these are pretty darn addictive. Also nice sprinkled over popcorn.

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Baked Kale Chips (Smitten Kitchen)

Adapted from a bunch of inspiring places

1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

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Kale-Dusted Popcorn

If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips (about half) in a mortar and pestle (well, actually the “pestle” was MIA so I used the handle of an OXO reamer, not that anyone asked) and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!

Just in case you need it:

How to Pop Popcorn on the Stove (The Kitchn)

Ingredients
3 tablespoons peanut oil
1/2 cup popcorn kernels

Equipment
Heavy-bottomed pot with lid

Instructions

1. Add the oil to a heavy-bottomed pot over medium high heat.

2. Add three kernels.

3. When one or more of the kernels pop, add the remaining popcorn kernels and cover.

4. Gently shake the pot over the heat source to prevent the kernels from burning.

5. Continue shaking until most kernels have popped and you can’t hear many moving against the bottom of the pan.

6. Turn off the heat and continue to shake – a few stragglers will pop. Hold the lid over the pot for a few seconds in case of a last minute pop (which will send many more popped kernels flying across your kitchen).

7. Remove lid and enjoy!

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