I know, I know, you've heard of kale chips. I've made them in the past, but this time I used Dinosaur Kale and I found it to be the perfect variety for chips. While not for everyone, I find kale chips to be delicious. They get so paper thin and crisp. The trendy way is to dehydrate them, so as to retain all their nutrients, but I'm not hip enough to have a dehydrator. I served these along with some olives as an appetizer for Father's Day dinner and it was a nice light and healthy snack before we dove into bowls of spaghetti bolognese. So give these a try if you find yourself with lots of greens and in the mood to do something unique to do with your kale. I recommend consuming them within two hours or so of cooking.
~10 kale leaves, washed, stems removed, sliced into strips (the size of a chip), there will be long thin strips and more square ones, of course
olive oil
sea salt
Preheat oven to 325. Line two baking sheets for easy clean up (parchment). Toss kale with some olive oil and salt and arrange on sheets in a single layer. Bake for about 20 minutes, or until crisp.
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