Kale Chips

I have to admit something. It's embarrassing, really, but I can't deny it any longer. So here it goes...

I don't like kale.

Let me pause while the internet lets out a collective gasp. "How can it be?" you ask yourself. "Kale was one of the top food trends of 2013! How can you claim to know anything about about food and not like kale?"

Believe me when I say that I've given kale the old college try. I've ordered kale salads at several restaurants and even made one myself. I can understand how some people like the stuff, but I just don't enjoy it. It's a bit too fibrous and bitter for my taste. But I like Kraft macaroni and cheese, so maybe I'm just lowbrow.

Since everyone who's anyone talks about kale chips, though, I thought I should give kale one last chance before I swore off the curly greens forever.

Well I'm glad I did, because it turns out I like kale chips! Roasting mellows out the flavor and turns the fibrous chew into a crackling crunch. A sprinkle of salt enhances the flavor perfectly.

This former kale hater has been reformed.

Kale Chips
Inspired by everywhere on the internet (I mean, who hasn't written a recipe for kale chips?)
Serves: 4-6

One large bunch of kale
1 tablespoon olive oil
Salt

Preheat oven to 325 degrees. Remove woody stems from the kale and tear leaves into bite-sized pieces. Spread kale on a large rimmed baking sheet (or two smaller ones) and drizzle with olive oil. Use your hands to massage the oil into the kale for a minute or so. Spread kale into a single layer and bake for 20 minutes. Sprinkle with salt to taste and serve.