I can’t count the number of pans full of kale chips I’ve made as a mother! Somehow I still like it, especially when I can gather the leaves from our garden.
Lacinato Kale in the fall garden
from the RiPE archives, January 2010
Kale Chips
makes a sheet pan full
Ingredients
- 1 bunch kale (dino/lacinato, green curly, or red)
- avocado or olive oil
- Kosher salt
Instructions
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Preheat oven to 350°F . Dunk kale in a large bowl of water, swish it around to allow dirt to settle to the bottom, then lift out and onto a kitchen towel to roll and dry.
Tear out the tough stem from each leaf. Re-roll in the towel if leaves are still damp. (You can keep kale prepped like this in the refrigerator for days.)
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Tear the dry leaves into pieces and place in a prep bowl. Drizzle with oil and massage with your hand to coat the leaves with enough but not too much oil. Transfer to a sheet pan, sprinkle with salt, and bake for around 11 minutes, until crisp to your liking.
