Kale chips

The smalls and mediums received quite a bit of kale this week, and I understand that folks are getting a little fatigued with greens.  While the kale will hold up in the fridge for quite a while (until the other greens phase out and you’re starting to crave them again), here is a different way to use them up.  These baked kale chips are tasty, healthy, and a good replacement for more traditional potato chips.

Baked Kale Chips

1 bunch kale
1 tablespoon olive oil
2 teaspoons salt (or to taste)

Wash kale and dry completely.  A salad spinner helps, but is far from necessary.  Preheat oven to 350.  Remove leafy bits from stems and tough ribs, ripping into chip-sized pieces (your definition of chip-sized will be dependent on how much ripping you want to do).  Toss leaves with salt and oil, and spread in a single layer on a baking sheet (parchment paper is optional).  Bake until crispy and the edges are starting to brown (around 15 minutes).

If you like these, try varying the flavors.  We’ve enjoyed using sesame oil, a dash of soy sauce, and sesame seeds.  Red pepper flakes are great.  Cumin and paprika.  Salt and pepper.  I would suggest salt and vinegar, because I’ve always loved vinegar on my greens, but I think the vinegar would make them wilty instead of crispy.

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