Sure, it’s good for compost. But can you actually learn to love this leafy fall vegetable that looks more like Sideshow Bob’s hair (on a good day) than a health food? The answer is a resounding “Yes!”
Kale chips, I promise you, are delicious. You definitely don’t need to like kale to like kale chips. This crispy, buttery snack is easy to make and is far more nutritious than potato chips. But, just like potato chips, you can’t have just one.
Kale Chips Recipe
- Preheat oven to 300℉. Remove all stems and thick ribs from leaves and tear into two-inch pieces.
- Wash and dry very well.
- Drizzle with olive oil (about 1 tsp per cookie sheet — more is not necessarily better) and massage the oil onto the leaves so that it covers them evenly.
- Spread kale out onto cookie sheet in a single layer and sprinkle with sea salt. You can also add garlic powder or freshly ground pepper.
- Bake for about 10 minutes. Flip each piece over and bake an additional 15 minutes or so. Keep an eye on them towards the end and remove from oven as soon as they begin to crisp up. Leave on cookie sheet for five minutes; they’ll continue to crisp up.