I LOVE KALE CHIPS. I love them on hamburgers. I love them on pasta. I love them all on their own, and will munch them freely while binge-watching Bates Motel on NetFlix. Want something crisp and delicious that doesn’t invite guilt? Make these crispy greens!
But I don’t eat kale because it’s good for me. I eat it because I like how it tastes. Period.
No kale in your garden? Obtain it from the farmers market.
No farmers market near you? Visit your local supermarket.
In any event, don’t let the leaves overlap, or they won’t develop their crispy potential.
You could add other seasonings, too. But why gild the lily?
As I mentioned earlier, you can throw the chips on a hamburger, or sprinkle them on pasta. Or, you can simply pour them into a bowl, and devour them one by one.
Here’s a copy and paste version of the above recipe:
Kevin Lee Jacobs
1 bunch kale
Olive oil (or whatever oil you like)
Kosher salt or sea salt
Set oven rack at the lower-middle position; preheat oven to 300°F
1. Wash and thoroughly dry the kale leaves. Wet leaves won’t crisp.Then cut out the tough central stem. Cut the tender greenery into large-ish pieces — about 1 1/2 inches in diameter.
2. Put the leaves in a bowl, add a small amount of olive oil, and toss them about until all are slick.
3. Arrange the greenery in a single layer on a baking sheet. Sprinkle with a tiny amount of salt — too much salt with murder the taste of the kale.
4. Bake for exactly 10 minutes. Then rotate the pan, and bake for 10-15 minutes, or until the leaves turn perfectly crisp.
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