With winter around the corner on 11/18/2013, I decided to bring in some of my Red Russian kale.
I received a baked kale chip recipe from a work-related health event this month. Being that I’m a better gardener than a cook, I usually go with easy recipes (the simpler the better). This one would only get easier if the instructions were “Just eat the kale raw.” The only issue I had with this was overcooking (also known as burning). Start checking at 6 minutes in 30 second increments.
On a side note, I learned during a work road trip that kale chips in a plastic baggy look like something else to the untrained eye. To this day people are still putting air quotes around the word “kale” as in “Don’t you get the munchies after you eat your ‘kale’?”
Makes: 4 servings, about 2 cups each
Active Time: 25 minutes
Total Time: 25 minutes
– 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups)
– 1 tablespoon extra-virgin olive oil
– 1/4 teaspoon salt
- Position racks in upper third and center of oven; preheat to 400°F.
- If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)
- Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)
TIPS & NOTES
- Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.
- Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.