Kale chips have been the talk of the town lately as a novelty and an alternative to potato chips. Kale is packed with nutrients, among them vitamin K, which is beneficial for blood and bone health, and vitamins A and C, which have cell-protective benefits. Kale is great sliced very thin in salads or cooked until soft in a little liquid with garlic and salt and then drizzled with olive oil.
These baked kale chips are colorful and might be a sneaky way to get children (or you!) to eat more veggies. They still have some of the the pungent bite of kale and the veins might have a slight chewiness, but the curly edges of the leaves, when baked, have a delightful crispness.
- 1 bunch (about 12 ounces) curly kale
- 1 tablespoon olive oil
- 1/4 teaspoon salt (not coarse)
- Preheat oven to 275°F. Line two non-insulated baking sheets with parchment paper. (The parchment is optional but helps with cleanup and guarantees no sticking.)
- Wash kale and pat or spin dry. With leaves folded in half, with a knife or kitchen shears, cut out tough center ribs, then tear leaves into bite-sized pieces.
- Place pieces in a large bowl and drizzle with the olive oil. With hands, toss to coat all leaves thoroughly with olive oil. Sprinkle on salt and toss leaves a few more times.
- Lay leaves on baking sheets, opening up folded ones and rubbing some of the oil from the pan and your hands onto areas that weren’t covered. Place baking sheets on upper or middle rack in oven. Bake 20 to 22 minutes, removing pans from oven when leaves look mostly dry or if you see any browning.
- Store in plastic bag or airtight container.