This week I made the drive from West Hollywood, CA to Dallas, TX, to get my car here along with the last of our things. Stopping in Las Vegas to see friends, and the Grand Canyon to hike down to Indian Gardens and back up in one day (still a little sore), and fueled by Starbucks and Pringle’s, we powered through the 22 hr. drive. When finally off the road, I found myself craving vegetables and real food.

For those of you who haven’t tried kale chips, let me start off by saying my husband, Kristopher is a picky eater and he tears through these. They are a light crispy snack much healthier than potato chips being that kale is rich in antioxidants, vitamins and minerals, but just as addicting. They are quick and simple to make, and here’s how:

Chop up fresh kale. Be sure to snap off the thick stems like this. It shrinks when it cooks so make more than you would think.

Rinse well.

Dry thoroughly.

Add 1 Tbl of olive oil and toss until evenly coated.

Spread out on cookie sheet and bake at 350 degrees for about 10 min.  Be very careful not to let the kale burn.

Sprinkle with salt while still warm.