I’ve been meaning to put these up for quite some time now, because, simply, they are AMAZING.
Even though some of you might balk at the idea of bitter greens (which I, by the way, LOVE), you still have to try these. They’ll change how to look at greens.
Once the kale has baked in the oven, they turn ultra crispy, way crispier than a potato chip (but still nice and salty, if you’re a salt monger, like I am), but they still have a little of that veggitive undertone. It’s really wonderful. And these chips are soooooo easy to make! Plus kale is hyper nutrient dense (Score)!
1 bunch of kale
Kosher Salt (or other flakey salt)
Fresh Cracked Pepper
Heat your oven to 350 F.
For each leaf, in a bunch of kale, fold the leaf in half so the spine is exposed on one side. Use a knife to cut the stalk/spine off (it’s too tough and bitter), and then roughly chop the remaining leafy parts. Be sure to rise the kale well, as they usually have quite a bit of dirt on them. Lay them out on a towel lined sheet to wick away some extra moisture. Place all your leaf pieces into a big bowl.
Toss the kale with a just enough olive oil to coat, and season with big flakey kosher salt and fresh cracked pepper. Now here’s where you can be creative, if you choose. You could certainly toss in some garlic, or maybe some balsamic, what have you, but I think you’ll be surprised at just how good simple ol’ salt and pepper are on these chips.
Line a baking sheet with parchment, and then dump your kale out onto the sheet.
Place in the oven for about 40 min, or until the kale is crispy. Touch them every 15 or so minutes, because they may look limp, but they’ll be crackling crisp before you know it!