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You never thought you could eat an entire bunch of kale in one sitting. Until now.
Kale chips are light, crispy, and melt-in-your-mouth good. They have a nutty and slightly sweet flavor, with none of the bitterness found in the fresh leaves.
I used dinosaur kale -- also known as black Tuscan kale and lacinato kale -- but curly varieties will work well too. This recipe is simple, using only olive oil and sea salt, but for extra flavor you can stir some grated garlic into the olive oil before you toss it with the kale or sprinkle on some ground spices like cayenne, curry powder, or cumin before you bake them.
1 bunch dinosaur kale
2 tbsp extra virgin olive oil, first cold pressing
Sea salt to taste
Preheat oven to 250F.
Wash and dry the kale leaves. Remove the stems and chop into chip-size pieces.
Transfer to a large bowl and drizzle with olive oil. Toss with clean hands to coat every leaf, then arrange them in a single layer on baking sheets or shallow baking pans, working in batches if necessary.
Sprinkle with sea salt and bake for 25 minutes or until light and crispy, stirring halfway through.
Eat the warm chips immediately or allow them to cool first. If any are leftover, store them in an airtight container.
You never thought you could eat an entire bunch of kale in one sitting. Until now.
Kale chips are light, crispy, and melt-in-your-mouth good. They have a nutty and slightly sweet flavor, with none of the bitterness found in the fresh leaves.
I used dinosaur kale -- also known as black Tuscan kale and lacinato kale -- but curly varieties will work well too. This recipe is simple, using only olive oil and sea salt, but for extra flavor you can stir some grated garlic into the olive oil before you toss it with the kale or sprinkle on some ground spices like cayenne, curry powder, or cumin before you bake them.
1 bunch dinosaur kale
2 tbsp extra virgin olive oil, first cold pressing
Sea salt to taste
Preheat oven to 250F.
Wash and dry the kale leaves. Remove the stems and chop into chip-size pieces.
Transfer to a large bowl and drizzle with olive oil. Toss with clean hands to coat every leaf, then arrange them in a single layer on baking sheets or shallow baking pans, working in batches if necessary.
Sprinkle with sea salt and bake for 25 minutes or until light and crispy, stirring halfway through.
Eat the warm chips immediately or allow them to cool first. If any are leftover, store them in an airtight container.
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