A few years back I was at a dinner party and saw a bowl of something I had never had before. I saw a friend take this thin green flaky thing and eat it while we were having a conversation waiting for the main course. I took one to sample while talking and thought, “hmm, what’s that?” I continue talking but I didn’t see anyone else grab one. Then I started to feel embarrassed that I ate some sort of garnishment for the plate, so I finally asked her what was it.
…Kale Chips, so it turned out.
Since then, I’ve been hooked. I’ve grown kale and I’ve purchased it; in a clump bound by a twist tie and in a bag. And I’ve also gotten a few others hooked on kale since.
It’s super easy…
- I always rinse the kale carefully. Sometimes dirt can be hidden inside its curly edges. If there is visible dirt I will let it soak for five minutes in salt water then rinse. If I got long stemmed kale bound with a twist tie I will cut or tear them into smaller pieces. If the stems are thick I will cut the leaves off of the stem.
- Preheat the oven to 225 degrees
- I then dry them using a salad spinner.
- I then either prepare them in a bowl or directly on a large cookie sheet. I will pour a little bit (but not a lot of) of olive oil on the leaves and toss it like a salad making sure each leaf has a little bit of olive oil on it.
- I then spread them evenly across a cookie sheet and sprinkle a dash of salt on them and throw them in the oven.
- The cooking time will vary depending on the thickness of the kale leaves and how much olive oil you used. (Some varieties differ from others) Usually they are done (crispy) within 20-30 minutes.
- I bake them until the they’re a crispy dark green leaf that almost looks made out of stained glass.