Finals are fast approaching, and I haven’t been able to hit up the supermarket in longer than I care to admit. In effect, my fridge has become a sad, barren container, something many of you may be experiencing as well. When this happens, I find myself turning to prepackaged foods because they are more convenient and easy to consume. Because of this, especially for finals week, it’s easy to forget that our bodies, and our brains, deserve some love.
After trying this baby kale chip recipe, you won’t feel that familiar post-potato chip regret (we’re talking full bag in one sitting type of deal). And yes, you may have to take a short walk to the market (they sell these at the Berkeley Student Food Collective!), but this recipe only takes 15 minutes to make and you’re left with a bag of yummy snacks to fuel your studying.
14.5 ounces baby kale
1 1/2 teaspoon olive oil
Salt and black pepper to taste
Preheat your oven to 300 degrees Fahrenheit. Give your fresh baby kale a thorough wash with water in a large bowl. Dry the kale so it doesn’t get soggy as it absorbs the water. Add your olive oil in the large bowl and toss until the leaves are evenly coated on both sides.
Take your baby kale and spread evenly on a lined baking sheet. You should avoid using a bake-safe plate because it may be too thick for the bottoms of the kale to crisp up nicely.
Next, sprinkle your salt and pepper Salt Bae- style. When adding your salt and pepper, make as salty or peppery as you choose. Stick the kale into the oven for 10 minutes.
After 10 minutes, remove the kale chips from the oven and let them cool. They may not look ready to eat yet, but the chips will start to crisp up as they cool down. After they have sufficiently cooled, enjoy!