Kale Chips

I cook some sort of kale dish almost weekly (some of my favorites can be found here, here, and here), so it was only natural that I experiment with my own kale chips. The oven slowly draws the moisture out of the leaves and transforms them into something nutty and super crunchy. I like to heavily season them with sea salt flakes and eat them as a snack, but they would make a great side dish or an appetizer alongside a creamy yogurt dip. It’s a great healthy alternative to potato chips and the whole, crisp leaves make a unique and elegant presentation.


Kale Chips:

• Remove the tough bottom stem from a large bunch of black kale.*
• Wash the leaves and pat very dry, then toss with 1/2 tbsp. olive oil.
• Lay the leaves in a flat layer on a baking sheet and sprinkle with salt.
• Place in a 250°F oven for 40-45 minutes, or until very crisp.
• Let cool completely, then serve.

Serves two - four
*Also called dino, Tuscan, or lacinato kale. If using green curly kale, cook 5- 10 minutes longer.