Kale Chips

contributor: Emily Penna

Kale chips are relatively flexible. A variety of kale can be used and any size. I usually use smaller leaves and leave them whole, but larger ones can be used as well, just cut them in half lengthwise and remove the stem. There is the opportunity to keep it simple with just oil and salt, or dress it up with other spices. See below for optional additions.

Ingredients

Kale- 1 medium bunch or 10 ounces
1 Tbsp olive oil
scant 1/2 tsp sea or kosher salt
sprinkle of pepper

optional additional: 1/2 tsp ground cumin, dried oregano or curry powder
a sprinkle or grated parmesan cheese or nutritional yeast flakes

Preparation

1. Preheat oven to 300 degrees.
2. Place kale on cookie sheets, making sure not to overlap or bunch them too much. Lightly drizzle olive oil all over the kale, and then spread it around using your hands or a cooking brush to get each piece evenly coated.
3. Once the oven is preheated, pop them in for 8 minutes. Remove the pan(s) from the over and turn them around and let them cook another 10 minutes until crispy.  Check the over during the last few minutes. The kale should be crisp, but not blackened. When they are done they will be crunchy rather than chewy.
4. Serve immediately or let cool and put into an airtight container at room temperature for up to three days. If sealed from air, they done retain their crispiness.

Notes