I almost didn’t get a photo of these because they were devoured so quickly. After polishing off most of the pile, my nine-year old son declared, “Mom, you should make a brand and sell this, it’s so good!”
Kale is a pretty regular feature in my organic CSA box and it’s super healthy, so I’ve been experimenting with different ways of cooking it. I actually really like it. Sauteed kale with garlic and a little balsamic or soy is delicious, and kale is a great addition to smoothies (just check your teeth before you leave the house!). But these Oven-Baked Kale Chips are my new favorite way to eat kale, maybe my new favorite way to eat anything. They are so easy to make and really, really — okay, surprisingly — tasty and crunchy and salty. These could be the perfect snack food.
Oven-Baked Kale Chips
1 bunch of kale (buy organic because kale is one of the “Dirty Dozen”)
1 tbs. olive oil
pinch of sea salt
Preheat the oven to 325 degrees. Rinse the kale and dry it in a salad spinner or on a paper towel. Cut or tear into large pieces and cut out the thick center stems. Toss with olive oil and a tiny pinch of salt (the first time I made this I over-salted it, which I think is easy to do because the leaves shrink a fair amount in the oven); I tossed it in a large bowl like a salad.
Spread the leaves in a single layer onto a large baking sheet (or two). Bake for 15-20 minutes until crisp. My chips came right off the baking sheet without sticking, but you could line the pan with parchment if you’re concerned about that. Let the chips cool in the pan before trying to remove them.
Supposedly they’ll keep for a week or so in an airtight container. But I wouldn’t know about that.