Kale chips are simple to prepare and a delicious, healthy snack. I made the recipe below with Tuscan kale, and served sprinkled with organic cayenne pepper.
1 bunch large kale leaves
Extra-virgin olive oil
Sea salt (flaky or coarse)
- Preheat oven to 250°F. Rinse and dry the kale, then remove the stems and tough center ribs.
- Cut kale into large pieces. In a bowl, toss with oil and salt.
- Arrange leaves in a single layer on a large baking sheet lined with parchment paper. Bake until crisp, about 20 minutes. Transfer leaves to rack to cool.
You can prepare these chips using a number of different vegetables. For example, try sweet potatoes, parsnips or beets. Use a mandoline or a hand-held slicer for thin, even slices.