Kale “Funyun” chips

Kale Funyun chips baked

One day earlier this year when I was in the break room at the child care center I was working at, I was snacking on a leftover container of kale chips. Another teacher looked at it and said, “What is that? Weed chips?” She seemed genuinely weirded out. I was a bit put off by her question. It must have been a joke, but we weren’t friends and din’t work in the same room, so I felt embarrassed. I guess baked kale looks like weed. But of course that wasn’t what I was eating while on break at a school where I took care of infants and toddlers.

I didn’t eat kale chips at work again after that. I didn’t try that brand of store bought kale chips again because they weren’t that good any way and it’s so easy to make them from scratch. I don’t even remember the name of that brand because I only bought it a few times. It made me want to try to make them at home, and better.

Kale Funyun chips

Kale Funyun chips ingredients

Usually when I make kale chips or when I saute kale on the stove, I just coat the leaves in a bit of olive oil and season them with salt and black pepper. That’s easy and good. But I switched things up on a whim a few weeks ago when I sauted kale for dinner and loved it. Only difference? I replaced the black pepper with onion powder.

My husband has feelings about onions. Maybe you know someone like that. I know quite a few people like that. Unlike some people, though, he doesn’t hate the flavor of onions, more so just the texture. If they’re cut up small enough, say in a taco, he will still eat them.

I didn’t tell him what was different about the kale and had him guess. He guessed onion powder and said he liked it. What a win. Paul said it reminded him of the taste of Frito-Lays Funyun chips.

As far as kale chips go, these are very easy to make and taste great. The onion flavoring is apparent without being overwhelming.

Baked kale Funyun chips

Kale “Funyun” chips

1 10-ounce package kale
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon onion powder

Wash kale and remove leaves from stems. Discard stems. Dry kale as much as possible. You can use a salad spinner, put dry with paper towels, or dab with a clean tea towel.

Place kale in mixing bowl. Combine with olive oil, kosher salt, and onion powder. Toss until kale is evenly coated.

Heat in 325 oven for 10 minutes. Turn leaves over and bake for another 15 minutes.

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