Do a Google search for Kale Chips and you’ll get a long list of food bloggers that have been touting this snack. Well, time for me to chime in.
Today when I got back home there was our first CSA organic vegetable box sitting on the front porch. It was nicely filled with good stuff and one thing inside was a bunch of this Lacinato Kale. Perfect time to make kale chips for the first time. All the recipes seem pretty similar, and although some add spices, I stuck to the plain.
They are good, especially if you like the crunchy, slightly bitter, salty combination that they are. Super easy to make too.
1 bunch of kale (I used lacinato)
1-2 Tbl. olive oil
Preheat the oven to 350°F.
Remove kale from the stems and tear into bite sized pieces. Wash and spin very dry in a salad spinner.
Toss the kale with the olive oil, and transfer to a couple of baking sheets that have been lined with a silpat, foil, or parchment.
Bake 12-15 minutes until crispy and browned at the edges.
Note: some recipes have you bake longer at 250°F. I think I’ll try that next time. It may make for a more consistent dryness and less dark brown bitter edges.