Crispy Kale

By á-28984

A preparation of kale that creates a nice crispy texture similar to a chip.

Ingredients

• 1 bunch kale
• 1-2 TBSP Extra Virgin Olive Oil
• Salt/Pepper to taste
• Herbs-spices(see below for variations)

Preparation

Step 1

Make sure the leaves are perfectly dry if you wash it first. Use a paper towel to get all water off the surface or it will steam not bake and crisp. Tear the leaves of one bunch of curly- of flat-leaf kale into 2-inch pieces removing stems thicker than a toothpick and toss with a tablespoon (or two, depending on how healthy you're trying to be) of extra-virgin olive oil and a teaspoon of coarse salt. Spread the kale out on a large rimmed baking sheet (use two baking sheets, if necessary -- the kale should have enough room to bake in a single layer).

For dry, crisp chips: Bake at 300 degrees for 3o - 35 minutes, stirring halfway through.

For toasted chips with browned edges: Bake at 350 degrees for 12 to 15 minutes, stirring two or three times.


Kale Chips with Kick: Add a teaspoon or two of Sriracha sauce--or cayenne pepper and a drizzle honey to the oil before tossing with kale and baking.

Lemon Zest Kale Chips: Finely grate lemon zest over the kale chips as soon as they come out of the oven.

Soy Sauce-Kale Chips: Replace half the oil with soy sauce, and cut back on salt, for some savory, umami flavor.

Chile-Lime Kale Chips: Mix a bit of chile powder in with the salt, squeeze lime juice over kale chips when they're hot out of the oven.