Kale Chips

I found this recipe at the James Beard Foundation site. I used lacinato kale (or Tuscan), which is very delicate so I didn’t remove the stems or chopped the leaves. You can make this recipe with any kind of dark greens, such as kale or collard greens. I skipped the cayenne pepper.

Kale Chips

Ingredients:

1 to 2 bunches of kale

Extra virgin olive oil

Sea salt

Cayenne pepper

Method:

Preheat the oven to 425 F.

Remove the kale leaves from the stalks, leaving them in large pieces. Place a small amount of olive oil in a bowl and use your fingers to rub a very light coating of oil on both sides of the leaves. Sprinkle with sea salt and cayenne pepper (or use your own spice blend).

Place kale on a baking sheet and bake for 5 minutes or until the leaves begin to turn brown. Turn the kale over and bake on the other side for another 3-5 minutes, until crisp. Keep a close eye on them as the leaves can burn quickly. Remove from the oven and serve.

Advertisements