I have been hearing about Kale chips literally everywhere recently - on menus, from friends, in Bon Apetit, from my mom (an amazing cook!) and from random people in the grocery store. So, its time to take on Kale and make it my new culinary amigo. A little background on my "fear" of Kale: Two summers ago, Kale was the least favorite (and often most abundant) member of our CSA (Community Supported Agriculture) baskets and me and the hubby had NO IDEA what to do with the poor tough little leaf. To be honest, as a child I thought that Kale was poisonous and that it grew in gardens as decoration...another one of my invented versions of reality as a little niña.
Crispy Kale Chips Recipe: (see their website for other beautiful photos of the process)
(adapted from smitten kitchen @ smittenkitchen.com)
1 bunch of kale
approx. 1 tablespoon olive oil - just eyeball it!
Sea salt, to taste (meaning, lots of it sprinkled everywhere!)
Preheat oven to 300°F. Rinse and dry the kale in the salad spinner, then remove the stems and trim the tough center ribs.
Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt.
Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
Enjoy Kale Chip Salty wonderful-ness!
NOTE: Really good with honey drizzled on top!