Recipe: Kale Chips
My advice is to eat them as soon as they are ready. I haven’t found that storing them is satisfactory, although some kale-lovers place them in plastic bags for eating later. We like them just out of the oven. Kale chips are a great snack or a tasty appetizer for a cool fall day.
- 1 bunch of kale
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1 tablespoon Parmesan cheese
Preheat oven to 375 degrees.
Tear kale leaves off of the tough stems, and then tear into bite-sized pieces.
Wash kale and dry well. A salad spinner works great for this. Blotting with paper towels or a clean tea towel will work in a pinch.
Spread kale in a single layer on a cookie sheet. Don’t over-crowd. If you have a lot of kale, use 2 trays.
Drizzle with olive oil. Then use your hands to toss the kale leaves to coat evenly.
Sprinkle on salt and Parmesan.
Bake for 10- 15 minutes until the edges are slightly brown, and the kale is crispy. Check often in the last 3 or 4 minutes so that you don’t scorch the kale chips.
This recipe was written by Janice and Jim Leach and originally posted on AnnArbor.com on Oct. 18, 2011.