Making kale chips has taught me two important lessons:
1. Kale chips are awesome.
2. Kale chips are extremely flammable.
In my eagerness to scarf down these crispy, paper-thin nibbles, I tipped them into a bowl before letting them cool completely in the pan. After snacking for a few minutes, I left the chips in the kitchen and returned later to find them soggy.
The next evening, I popped them into the toaster oven to crisp up and began to do some dishes. Minutes later, I smelled something burning and spun around to see our toaster on fire.
I screamed for the fiancé, who ran to my rescue by opening the toaster door and attempting to blow out the flames, which (in case you didn’t know) only makes them bigger. Our fire alarm sounds whenever I preheat the oven to more than 400 degrees, but of course on this night it remained abnormally silent as the kitchen filled with smoke.
Luckily, the fire was contained inside the toaster and burnt out on its own after a few minutes. We’re thankful to be okay (although the fiancé has a few singed eyelashes, eyebrows and facial hair) and we will be buying a fire extinguisher this weekend.
So if you make these delicious kale chips and they soften, please do yourself a favour and reheat them in the oven!
Lemon Kale Chips
From Elana’s Pantry
1 bunch kale
2 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon salt
Preheat oven to 350 degrees F. Chop kale into ½ inch pieces and place in a large bowl. Massage oil, lemon juice and salt into kale with your hands and place on parchment-lined baking sheet. Bake at for 10-15 minutes until kale is dark green and crispy.