Nobody ever believes this until they try it, then they eat the whole bowl. Kale chips are easy to make, amazingly good, and kale is the kind of dark leafy green you are supposed to eat. Every. Day.
Just trust me, trust everyone who has written the same thing, and make them!
Preheat the oven to 350.
- Take a head of kale – curly kale is super for this recipe but I’ve made them with other (flat) varieties as well. If you are new to kale, or to greens that need to have the stem removed, separate the stem by folding the leaf in half, holding the stem in one hand, and pulling the leaf away with the other. If the leaf doesn’t come away in pieces, then pull into into smaller pieces.
- Toss the kale pieces with olive oil. You can do this by putting about a tablespoon of oil into a bowl and tossing the kale around with your hands, or by arranging the kale in a single layer on a baking sheet (or two sheets, depending on how much you are making) and then spraying the pieces with olive oil, if you use a sprayer. Turn them over, spray again. Toss with salt and pepper – not too much on your first batch, because the kale does shrink and concentrate the seasonings.
- Pop the sheets in the oven and – no matter what other recipes will tell you – check them after just 10 minutes. If some of them are crispy, take them off the sheet and return it to the oven. The are done when they scatter along the sheet, are crispy but still mostly dark green rather than brown.
Serve them warm at the table with a burger, warm or cooled with a beer, packed in a container with a box lunch, whatever. These are seriously good.