Kale Chips


There are two kinds of people the ones who like kale and the ones who don't. The men in my life can generally skip this veggie and would be perfectly content if I left it off of my grocery list indefinitely. I love to work it into dishes when I can, and today I decided to make it the star of the show and make Kale Chips. I roasted this powerhouse veggie with a little olive oil until crisp and then sprinkled all of it with salt. They were deliciously crisp, and the salt adds the perfect contrast to the earthy flavor. Even my guys munched away, and before we knew it most of them disappeared. These chips are the perfect healthy snack, and it's easy to make a bunch at a time.


Ingredients for Kale Chips:


1 bunch, about a pound of Kale

2 tablespoon olive oil


kosher salt


Time-Saving Tip: Remove the thick ribs and cut and clean kale hours in advance of roasting.


These are best eaten the day they are roasted.


Let's see what we need.

We're ready to cook.


Cut the thick stems out of the kale and then tear the leaves into 2-inch pieces. Wash and dry in a salad spinner. Place the kale on a clean kitchen towel and let it air dry for an hour. Transfer the kale to a large bowl.


Toss the kale with the oil. Divide the kale between two racks placed in parchment-lined sheet pans. If you don't have the racks, it might take longer to crisp up in the oven. Place the pans in a preheated 400-degree oven. Roast for 20 minutes and then turn the leaves. Roast another 20 minutes or longer until crisp. Sprinkle the pieces with salt as soon as you remove the pans from the oven.


They're ready! Kale Chips are so easy to make and are delicious. It's amazing how so few ingredients can make something so yummy.


Enjoy!


Kale Chips:

  • 1 bunch, about a pound of Kale

  • 2 tablespoon olive oil

  • kosher salt

  • Cut the thick stems out of the kale and then tear the leaves into 2-inch pieces. Wash and dry in a salad spinner. Place the kale on a clean kitchen towel and let it air dry for an hour. Transfer the kale to a large bowl.

  • Toss the kale with the oil. Divide the kale between two racks placed in parchment-lined sheet pans. If you don't have the racks, it might take longer to crisp up in the oven. Place the pans in a preheated 400-degree oven. Roast for 20 minutes and then turn the leaves. Roast another 20 minutes or longer until crisp. Sprinkle the pieces with salt as soon as you remove the pans from the oven. Time-Saving Tip: Remove the thick ribs and cut and cleans Kale hours in advance of roasting.

  • These are best eaten the day they are roasted.

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