Yet another CSA treasure got cooked up yesterday in my kitchen. This time the special ingredient was the oh-so-hearty green favorite, kale. Although I have sautéed kale with garlic and added it to soups many times, I had never made kale chips. So, it seemed like the right thing to do. And guess what? It was super easy and turned out to be a delightfully salty little snack. My dear friend Caroline, who is gluten intolerant and therefore always looking for new GF munchies, wholeheartedly approved. And like she said, “I could eat this instead of popcorn while I’m watching a movie!” Indeed. We should put it in zip-lock bags and go see “Bridesmaids.” Because that movie theater popcorn is like a million dollars. (You know, if I did the math right.)
Baked Kale Chips
Serves 2 during a 90 minute film
1 bunch kale, rinsed & dried thoroughly
1 tablespoon olive oil
½ teaspoon kosher or sea salt
- Preheat oven to 350.
- Remove tough stems from kale and tear into bite-sized pieces. (Keep in mind that the kale will cook down quite a bit, so tear accordingly.)
- On a baking sheet, toss the kale with the olive oil and salt using your hands. Arrange in one layer.
- Bake for 10-15 minutes, or until the kale is browned but not burned. Be sure to watch the time—too little and the kale will be soggy, too much and you’ll have char on your hands.
- Go easy on the salt. I used 1 teaspoon and it was too much, which is saying a lot because I love salty stuff.
- These are called “chips,” but don’t expect something sturdy that you could use for dipping. The texture is more like tissue paper and about as filling.