It was a tough decision to make something other than Grilled Coconut Kale with this week's kale, but I knew I should branch out. I got the idea for kale chips from my friend Jessica at Oly Momma, who said they were tasty. Then a few weeks later, my friend Kiley mentioned kale chips to me and said she thought they were utterly mediocre. With those two divergent opinions, I knew I had to try them for myself.
Kale (1 bunch)
Olive oil (a couple tablespoons--be sparing!)
Coarse salt or seasoned salt (be sparing!)
Preheat oven to 275 degrees F. Wash the kale and remove as much water as possible. Line two baking sheets with parchment paper (I imagine you could also use foil). Cut the center ribs out of the kale and compost them. Cut the kale leaves into smallish pieces (2-inch or so). Divide the kale between the two baking sheets and drizzle with olive oil. Toss to distribute the oil. Sprinkle with salt or seasoned salt and toss again. Spread out so the kale is in a single layer. Bake for 12 minutes, then toss the kale a bit and rotate the two baking sheets from top to bottom and bottom to top. Bake for another 12 minutes or until the kale is crispy.
I thought these turned out pretty well--tasty and crispy. Next time, I would use a lot less oil and salt, because the kale reduced a lot during cooking; the chips, while good, are rather greasy and salty. I wanted to taste the difference between kale chips with regular coarse salt and those with seasoned salt, so I made one pan of each. Both were pretty good, but I think I prefer the chips with seasoned salt.