After posting a recipe for chicken stuffed with kale last week, I got a craving for some more kale, but this time in the form of chips. If you have not had the pleasure of tasting this trendy treat, then now is the time! Kale chips are just as crunchy and satisfying as potato chips, but with all kinds of health benefits. Kale contains powerful antioxidants and anti-inflammatory properties, along with being an excellent source of vitamins A, C, B1, B2, B6, and also fiber, iron, calcium, copper, and manganese. There are different methods for making kale chips, but I prefer the slow-cooking method which makes for a crispier chip.
First prepare the kale: buy one bunch of kale and tear off pieces of it that are about the same size as potato chip pieces, being sure not to include any of the tough stem. Rinse the pieces in a colander, then dry in a salad spinner or roll up in paper towels or a clean dish towel. It’s important for the pieces to be completely dry. Place the dried pieces in a large bowl with a lid. Drizzle with 1 Tablespoon of olive oil, put on the lid, and shake the bowl vigorously to distribute oil to all the pieces. Place the coated pieces in one layer on a large cookie sheet that has been lined with parchment paper. Sprinkle lightly with coarse salt or sea salt.
Heat the oven to the lowest setting, which on my oven is 170 degrees. Roast the kale pieces for 2 hours and 20 minutes, or until the pieces are darker in color and very crispy. Try one- they should literally shatter in your mouth! Add a little more sea salt if you think it needs some. Warning – these are addictive!