Recently hubby over purchased kale for Kale Radicchio and Currant Salad and I didn’t want to waste the remainder. An idea came to mind that was originally given to my good friend by the kale vendor at our local farmer’s marker. Kale chips.
Kale is a unique, frilly green that is sturdy enough to be baked and essentially dehydrated to form a crispy “chip” instead of just wilt. A process similar to turning fresh herbs into dried herbs. The vibrant green only intensifies as the leaves decrease in size leaving you with a healthy snack food. Toss in olive oil, sea salt, crushed red pepper flakes, Parmesan cheese or vinegar to create fun kale chip flavors! Having a salad spinner comes in handy for this recipe!
Preheat oven to 250 degrees. Rinse kale leaves and dry well. Any residual water will impact the speediness of this process. If you have a salad spinner that will work well. Tear leaves from ribs in 2-3 inch pieces.
Toss dry kale leaves with extra virgin olive oil in a large mixing bowl. Try to evenly cover all leaves.
Line a large rimmed baking sheet with aluminum foil and spread out kale leaves in a single layer. Sprinkle with fine sea salt.
Bake in the oven for 10 minutes. Remove, turn and return for an additional 15 minutes. Turn oven off completely, but allow kale to remain in the oven until it has fully cooled and fully crisped.
Store in an airtight plastic bag or container. Enjoy!
Make sure you follow me on Pinterest for even more tasty recipes!