Crispy Baked Kale (aka: Kale Chips!)
1 bunch of semi-curly kale (I have not tried this with Lacinato kale yet, but assume it would work as well).
1 tablespoon olive oil, approx.
Salt to taste
Preheat oven to 325°F.
I prefer to rip up my kale prior to washing (it fits in the salad spinner better that way!)… But either way, wash and dry (or spin!) your kale. Make sure to remove the stems and the tough thick ribs. Rip into bit-size pieces, and toss with the olive oil.
I just use my biggest sheet pan, cover it with aluminum foil and toss the kale and oil together right on the baking sheet. (No need to dirty an extra bowl!). Sprinkle these liberally with the salt of your choice (I am a kosher salt girl, myself).
Arrange the leaves into a single layer, and bake for approx. 20 minutes, or until crisp. Watch them carefully, as there is a fine line between perfectly done and crispy, and burnt and bitter. Serve warm from the oven, as a great GREEN side dish. (You can even serve with ketchup, if that’s your thing, like fries!).