Last week, I got a bag of Nature Green’s Kale Greens and said I was going to try to make Kale chips.

For some reason, I thought Kale would be really challenging to work with at home. I’m a southern girl, but I left the art of cooking collards and greens to my mother because she does it well!

With light trepidation, I went on Pinterest, got some inspiration, and got to fixing!

Fix-It Fran’s Kale Chips:
-1 bag, Nature Green, Kale Greens
-Sugar (3 Tbsp.)
-Garlic Powder (1/2 tsp.)
-Cayenne Powder (A pinch–optional)
-Mustard Powder (1/8 tsp.)
-Parmesan Cheese (6 Tbsp.)
-Olive Oil (I used an all natural spray–a light drizzle should be fine)

First Batch:
For the first batch, I set the oven to 325°F. Gathered my ingredients and tossed the kale in olive oil. I incorporated about half of the dry ingredients into the kale-olive oil mix and reserved the rest to sprinkle on afterward.

Next, I lined a cookie sheet with parchment paper and arranged the kale in an even layer. I read a few recipes that warned of overlapping leaves creating a “steaming” environment, but I didn’t have that problem. Just make sure your greens are as dry as possible before tossing them in oil.

The kale browned in under 10 minutes and I was rather pleased with the results. I sprinkled on more of my seasoning mix and still had some left over (the first batch only used a quarter of the bag).

Since the Kale came pre-cut, there were some tiny pieces that weren’t really “chip worthy.” However, those chips are PERFECT for a make-shift Gremolata

I thought I was done for the day, but then the Husboo requested more….

Mind you, this was a new “health nut” recipe, so I was happy to make another batch. 

Second Batch:
For the second batch, I set the oven to 315° and used the convection mode while repeating the steps I used for the first batch.

Don’t worry if you don’t have a convection oven, I just wanted to see if it would make a difference. I think it was easier to monitor the chips without them browning too quickly, but there was no drastic difference from the first batch.

As always, recipes go according to taste. If you’re not a garlic/cayenne pepper/parmesan fan, this may not be the recipe for you–but there’s hope!

Just substitute the ingredient you’d prefer. This is was my first attempt to write down one of my recipes. Hopefully it makes sense. Leave a comment below if you have any questions and I’ll respond ASAP.

You can also check out my Cooking with Kale Pinterest board for other ideas.

Until next time– Go fix something! 🙂