Kale Chips

A superfood snack rich in antioxidants and phytonutrients. I make these all the time and my kids love them!

1 bunch of curly kale – washed, stalks removed and torn into large pieces
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt

Preheat oven to 400 degrees.
In a bowl massage the kale with the olive oil, coating completely. Don’t overdo the oil (see below). The leaves will turn a glossy dark green. Spread the kale out in one layer onto a shallow baking or cookie sheet, sprinkle with the salt and bake for 3-5 minutes or until the leaves start to sizzle turn a bit brown on the edges. Keep an eye on the kale – it can burn quickly. Toss the kale pieces with tongs periodically every 2-3 minutes and continue baking for another 15 minutes total. Remove, let cool to crisp and serve.

I’ve learned a few tricks along the way to make these super light and crispy:

1. After washing the kale and tearing into pieces, make sure it’s completely dry by either using a salad spinner or paper towels

2. Use less oil than you think you need – massaging the oil into the leaves makes a little oil go a long way.

3. Make use of your tongs. They are perfect for tossing the kale – and you will need to toss in order to crisp the leaves evenly.

4. Put your oven rack in the middle and then raise it one level so it’s slightly above the exact middle.

The New York Times just posted their own version of this delicious treat. Check it out here: Crispy Kale Chips with Chili & Lime.