Crispy, crunchy Kale “chips” is one of those recipes you see floated around quite a bit – it is even in vogue enough that Food Network has of late had their “talent” do versions of it (there is 5 recipes up for it!). Kale is a kind of scary green – rough, bitter and it stares at you after you bought a huge bunch of over priced organic Red Boar Kale at Whole Foods (“Hey You! Yeah, You, that is who I am talking to – you ferget about me? Do I need to tell your husband how much you paid for me? Am I wilting? Hey! Don’t you shut that door!” or something like that….)
It is very easy to make crispy “chips” out of it – a salad spinner would make it easier, but alas….that is one unitasker I don’t own, so I used paper towels and 45 minutes of down time to air dry the leaves.
Having said all that I loved the chips, Kirk didn’t. He didn’t like the bitter snap (taste) at the end of each bite, where I did. They oddly enough reminded me of breaking up seaweed to sprinkle on my rice. Same airiness, crunch and color. Be sure to add a little salt and pepper before you bake, Kale does need seasoning.
Krispy Kale “Chips”
- 1 bunch Kale (most types will work)
- 1 Tbsp extra virgin olive oil
- Kosher salt and ground black pepper
Rinse and dry the Kale, either with paper towels and air drying or with a salad spinner. Lay out each leaf and cut up the middle on both sides of the big stem, discard the stem. Tear the leaves into small pieces and put in a large mixing bowl. Drizzle the oil over and add seasoning ( I used ¼ tsp each) and then toss gently with your hands to coat (disposable gloves work well).
Heat the oven to 300º. Lay the seasoned Kale on a large baking sheet and bake for 20 to 30 minutes, or until crispy and light, with no moisture left. Stir gently as needed while baking. Take out of the oven and transfer the Kale to a cooling rack (I lined under it with paper towels to catch any small pieces).
Eating tip? Eat one piece at a time, too much in your mouth and your saliva will get the Kale soggy.