Prep time: 00:05
When I’m in the mood for crunchy and savory and want a quick snack, I make kale chips. I buy fresh organic kale at the Farmers Market on weekends, so I almost always have it on hand. All I need is extra virgin olive oil, sea salt, and black pepper. And, about 15 minutes.
I use both Curly and Lacinto kale for chips. Curly tends to get crunchier with its more complex shape. Lacinato may be easier to get uniformly crunchy, just because it is flatter. Try both and let me know which you prefer.
If I want something more filling, I sprinkle grated Parmesan on top.
There is a fine line between the perfect crunch and overdone, so keep an eye on them!
1 bunch kale
1 tablespoon extra virgin olive oil
1 pinch sea salt
1 pinch pepper
1 tablespoon grated Parmesan (optional)
- Preheat oven to 350 degrees.
- Remove the center stem from each leaf.
- Tear or cut the leaves into roughly bite-sized pieces.
- Rinse kale leaves and allow to dry.
- Add olive oil to a baking sheet and add kale pieces.
- Bake in preheated oven for about 7 minutes. If the kale chips are not crispy, leave them in and recheck every minute or so for desired crispiness.
- Remove from oven and season with salt, pepper, and Parmesan.