Kale chips will be my new go to recipe for each bunch of kale I find in my weekly CSA box. Should you find you have any left-over, you can turn the chips into confetti and sprinkle it over any manner of starchy side dishes: steamed or mashed potatoes, rice, pasta; over chicken or shrimp; tossed over a salad for a bit of unexpected crunch. The chips stay crisp for about a day, so eat or use within a day for best taste or rewarm/crisp in the oven for a few minutes to make them crunchy again.
Kale Chip Ingredients:
- 1 Bunch of Kale - about a pound cleaned/rinsed and dried
- 1 to 2 Tablespoons Light Olive Oil
- 1 Teaspoon Kosher or Coarse Sea Salt
- Freshly Ground Black Pepper - to taste
- Oven - preheated to 375 Degrees Fahrenheit
- Mixing Bowl
- Sheet Tray
- Preheat the oven to 375 Degrees Fahrenheit
- Clean the kale and remove and discard the stem, leaving only the leaves.
- In a large mixing bowl, toss the cleaned and dried de-stemmed kale leaves with the olive oil, salt and pepper.
- Spread the seasoned kale onto a sheet tray and bake for 15 to 20 minutes; rotate the tray once and toss the kale leaves to crisp on all sides. Kale chips are done when they are crispy and dry. Season with additional salt and pepper if desired and/or Parmesan cheese. Makes 4 cups of chips, loosely packed. Chips keep for about 1 day. Left-overs can be crushed to make "confetti", which will keep for about 3 days in a tightly covered container.