Steve eats keto. I confess the concept leaves me cold. I don’t like nuts that much, and also I don’t think carbs are necessarily evil. Nonetheless, I get that carbs are very easy to overdo. Roasted Kale Chips cook up so damn easy, I wonder why I don’t always have them on hand. If you’re on a ketogenic diet, you just found your popcorn substitute. (If you don’t know what I mean and would like to know more, here’s a good intro to ketogenic diets.)
Jump to recipe.
Start by heating the oven to 400º. While it heats, tear the kale of the stem, then into small pieces. Put it in a bowl with some oil—you can use melted coconut, olive, or grapeseed—salt to taste, and the spice mix of your choice. I really like the Harissa blend from Whole Foods, but use whatever you want.
Toss them well, lay them out on a baking sheet covered with parchment. Roast, then check after 20 minutes. The kale turns a nice bronzy color and shatters in your mouth.
So much healthier than nachos, and to my palate, tastier. Cuddle up on the couch with these and the streaming video service of your choice. Know this caveat if you do sneak some roasted kale chips into the theater: When opening chips stored in an airtight bag (the best way to store them), a distinctly brassica odor smacks you in the nostrils. In other words, they can be a tad bit stinky, but only when you first open the bag. Just know before you go. 
Roasted Cauliflower Chips: The Recipe
- Preheat oven to 400º. De-stem kale, then tear into pieces approximately 1-2 inches square. Pour oil in large bowl. Add kale pieces, then salt and seasoning. Toss to thoroughly coat kale.
- Spread kale on parchment-lined baking sheet and roast 20 minutes. Check, stirring so that pieces get evenly bronzed. Roast an additional 5-10 minutes as needed.
- Serve kale in a bowl like popcorn. When cooled, it can be stored in a ziptop bag for at least a week.
