Sometimes our refrigerator gets so full of greens we run out of enticing ways to use them all. Currently we have two heads of broccoli, one lb. of asparagus, two bags of mixed greens, seven green peppers, two heads of chard, snap peas and a garden that will be producing out of control in about two weeks. On top of all of those greens we also had some kale. So we made Kale Chips.
I know Kale Chips aren’t a new thing, but we finally got around to trying them and they really are superb. They are quick, easy and kind of awesome. For our palettes, their thin crispness is preferable to potato chips. Regan and I have been snacking guiltlessly on them all day.
• Fresh Kale (Lacinato works best for us, but all are just fine)
• Olive oil or canola oil spray
1. Preheat the oven to 330 degrees Fahrenheit
2. Wash the kale and tear it into bite sized pieces, about 2″ in diameter. Spin or pat dry.
3. Line a cookie sheet with parchment paper and then place torn kale in a single layer on sheet.
4. Spray kale lightly with cooking spray. Sprinkle about 1/4 teaspoon of salt evenly over kale on tray. Alter salt amount to taste.
5. Bake kale for 6 minutes, test crispness, then depending on crispness, bake for about 2 minutes more. In these last two minutes, check your kale often. These chips are thin and crispy. If you over bake they can crumble. You want the kale chips to be vibrant green with a hint of browning on the edges, as in the photo at the top of the post.