Kale Chips

1 bunch kale, rinsed, well-dried
nonstick cooking spray
kosher salt

Preheat oven to 350F. From kale, remove and discard thick stems, and tear leaves into large pieces. Spead in a single layer on cookie sheets.

Spray leaves LIGHTLY with spray. Sprinkle with a little kosher salt (you won't need much). Bake 12-15 min (take out before they turn brown). They'll be crispy like a potato chip.

Submitted by Anne Hoag (Village Acres Farm CSA Member).

4 Comments »

Patty Bernardi said,

5/14/2009 @ 1:51 pm

I can attest that this recipe is fantastic. One time, I had received a gift of kale, but (sadly) didn't exactly know how to prepare it, so it just sat in the refrigerator and went bad. However, I was treated to this manner of preparing it and will attest that "this wonderfully simple method of cooking it is not only delicious, but easy". What a great way to add healthy nutrients to one's diet.

Great web site. Can't wait to explore more of these recipes.

Emily said,

5/27/2009 @ 8:52 pm

We did this by tossing the leaves in a bowl with olive oil and salt and pepper and baked at 250 for 30 min -- I have several friends who rave about kale chips so I thought I'd give it a try. They look weird, but taste good!

Rachel said,

6/27/2009 @ 12:32 pm

WOW! These were amazing... I took some to work and everyone loved them. I even got my cousin excited to try them. I can't wait to make them again. I have some brocolli greens I might try as well. YUMMY

Katie said,

1/28/2010 @ 3:11 pm

Use herbamare for the seasoning for wonderfully flavored chips. As soon as edges start to brown (or before)turn off oven, if not crisp enough, keep in oven and allow excess moisture to evaporate off.