Several friends have been praising the benefits of Kale to me for a while now. We’ve had it a few times and it has been ok, nothing earth shattering until last night. Roasted kale chips. How could I have not tried these before? They were ridiculously simple to make and so well received by the family that we will be including them in our regular meal rotation for sure.
To make them -
Separate the leaves from a bundle of kale. Wash and pat dry. Remove the thick stem from the middle of the leaf and tear the leaf into small pieces. Place them on a baking tray lined with parchment paper. Add some olive oil to toss them with, making sure that all leaves get covered with the oil. Salt and pepper to taste. I used a generous pinch of kosher salt and a few twists of pepper from my grinder. Pop them into a 375 degree oven for 15 – 20 minutes. They will be crisp, airy and slightly browned.
The kale can be heaped onto the baking sheet, don’t worry about trying to make it a single layer. It will reduce down when it cooks.