Kale! It’s so good. I pretty much love it in everything, but this is probably the best thing done with kale, ever. You get the crunchy, toasted flavor of a snack food, but the glorious nutrition of a dark leafy green. When I made these this afternoon, I intended to wait and have them as part of my dinner, but alas… they lasted for approximately 47 seconds after I took them out of the oven.
1 bunch kale
1 TBS olive oil
1/4 teaspoon spicy curry powder (optional)
salt to taste
1. Preheat oven to 350 degrees.
2. Rinse kale and remove center stem. Thoroughly dry the leaves (best to use a salad spinner), and tear into segments about 2 inches wide.
3. Throw the kale on to the cookie sheet and massage it with the olive oil. Sprinkle with curry powder, if using.
4. Spread the pieces evenly over the cookie sheet, trying not to overlap. You will probably need two sheets, or can cook them in two batches, depending on the size of the batch.
5. Bake at 350 for 12-18 minutes. I know that’s a big range, but it really varies quite a bit depending on densely packed they are. Until you get to know your oven/cookie sheet/kale bunch size, it’s best to start at 12 minutes, and then continue to check every two minutes. Chips should be very crispy, but still a vibrant green color.
6. Salt to taste, and serve!