Before joining a Community Supported Agriculture (CSA) in the spring of 2011, my experience with kale was pretty much limited to the bits contained in a bowl of Zuppa Toscana that I occasionally indulge in at Olive Garden. So when I found myself with large quantities of this highly nutritious green in my weekly share, I knew it was time to track down some easy recipes.
And so I stumbled upon baked kale chips. Site after site raved about how delicious these little gems are, but of course, I was skeptical, as I’m sure many of you are.
No, they’re not the most beautiful food to grace this planet – it’s hard to make something crispy and green photograph as mouthwatering – but the taste is simply amazing! Flavorful and crispy while being chock full of beta carotene and vitamins C and K, as well as rich in calcium, this is a snack you can feel good about serving your family.
The best part is kale chips are incredibly easy to make. Just pick up a bunch of kale at the store – organic is recommended since kale is on the Dirty Dozen list.
Crispy Baked Kale Chips
- 1 bunch of kale
- 1 tablespoon olive oil
- Kosher or sea salt to taste
Step 1: Preheat your oven to 300 degrees.
Step 2: Rinse and dry the kale thoroughly. Remove the tough center rib with a sharp knife and tear it into medium-sized pieces.
Step 3: Toss the leaves with the olive oil and arrange in a single layer on a baking sheet. I lined mine with Silpat, but you could use parchment or skip the liner altogether. Alternatively, you could arrange the leaves on your baking sheet and then use a Misto Olive Oil Sprayer to coat them with the olive oil.
Step 4: Sprinkle with salt and bake for approximately 20 minutes or until crisp.
I love my kale chips, but you can change them for variety. Try sprinkling them with chili powder or cumin, or grate some parmesan cheese over top during the last few minutes of baking. The possibilities are endless!
What’s your favorite way to eat kale?