I know kale chips are old hat, but I continue to be delighted by the metamorphosis of thick, leafy greens into this crispy and delicious snack. Kale chips can satisfy some of the strongest potato chip cravings (trust me, I'm an addict) but they are actually good for you! Perfect for kids, professionals, family, you name it- just make sure to eat these little crisps soon after you make them. They don't keep very well but don't worry, you won't have a hard time watching them fly off your plate.
1 bunch curly kale
2 Tbs. olive oil
1 tsp. salt
pepper and seasonings to taste
Heat your oven to 400. Wash the kale thoroughly and dry very well with a towel. Rip or cut the leaves into smaller pieces, tearing out the thicker stems and composting them. Massage the leaves in a large bowl with the olive oil, salt, and seasonings (get creative!). Place on a large baking pan so that the leaves are not touching each other. Bake between 350 and 400 for 10-15 minutes. Do not stir. Check the chips to make sure that they are crisp and take them out just before they brown. I like to drizzle the chips with a splash of vinegar when they come out of the oven. Repeat as necessary!
I hope you are enjoying your summer. Happy July!