KALE CHIPS
Kale chips are really easy to make, and they’re perfect for when you buy a huge bag of kale at the store and then forget about it until it’s about to wilt and get soggy, so you have to use all of it at once (or is that just me?). You can make these spicy or plain and add all kinds of different flavors and spices to them, so spend some time experimenting to discover your perfect kale chip. SERVES 4
PREP TIME: 5 minutes
COOK TIME: 15 minutes
1 large head kale, stemmed
2 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
- Preheat the oven to 350°F.
- Wash and dry the kale before tearing or cutting it into bite-size pieces. Lay them out on a baking sheet, and sprinkle with the olive oil. Season with salt and pepper. Mix everything up with your hands to make sure all the leaves are coated with olive oil.
- Bake until crispy, 12 to 15 minutes, keeping an eye on them so they don’t burn.
- Serve immediately.
VARIATION 1 SPICY KALE CHIPS: Season the kale with ¼ teaspoon ground cayenne pepper or red pepper flakes.
VARIATION 2 SALT AND VINEGAR KALE CHIPS: Season the kale chips with oil, salt, and pepper as directed in step 2, but add 2 or 3 teaspoons of white vinegar as well.
PREP TIP: Kale chips don’t do well as leftovers, so make them an even faster recipe by cutting the stems out and tearing your kale ahead of time. If you want, you can then marinate them in olive oil, so they’ll be extra flavorful and crunchy.
