Kale is tasty when sautéed with some garlic, but I’ve been hearing so much about kale chips, that I had to try for myself. Kale was super cheap at IGA on the weekend, so I bought a couple bunches and gave it a shot. These are so thin and crisp, so delicious! Most of them kept their deep green colour, which I liked, but those that browned a little were still fantastic. These can be easily flavoured, and I am going to try that with my next batch, but the simple salt and olive oil version was great for a first shot. Don’t be afraid of these, I was, crispy greens is not something that normally tickles my fancy, but this just seemed right.
- 1 head of kale
- 2 tbsps olive oil
- salt to taste (I used about 1 tsp)
- Preheat oven to 280°F
- Wash your kale.
- Cut away the… spine… of the kale leafs. Cut the kale into 2-3 inch pieces.
- Place kale on a parchment-papered cookie tray, sprinkle with oil and toss to coat.
- Sprinkle with salt, toss again to evenly salt.
- Spread the pieces fairly evenly on the tray.
- Cook for ten minutes, gently flip, cook for another 10. Devour.