Kale chips taste really good and they are easy to make. Personally, I feel a little guilty about them. Roast kale has the consistency of ash. To me, I think the real joy of kale is best raw in a salad or wilted in a nice minestrone or an Italian wedding soup. But because people like kale chips, I thought I’d show some pictures and put up my recipe. Easier than easy.
Kale Chips
- Kale leaves, washed, dried, ribbed, and torn into mouth-sized pieces.
- Salt
- Olive Oil
Preheat oven to 400 degrees.
Line a cookie sheet with parchment. Place the torn kale on the parchment, sprinkle fresh, cracked Hawaiian (or other big chunky salt), and drizzle with olive oil. Toss around a little bit. Spread out kale bits to so they get crispy. I used two cookie sheets for this batch. Roast for 12 minutes. Serve immediately. Wrap leftovers in the parchment and place in a plastic bag. This was stil crispy the next day.
These photos are of the dinosaur kale I had last night. It works with any kind of kale. Just be sure to remove the ribs because you can’t chew them. Some folks save them for the juicer.
Lavagal 