copyright 2010 Kim Ykema, roasted kale chips
This recipe comes from Tyler Florence Family Meal: Bringing People Together Never Tasted Better by Tyler Florence (Rodale 2010). I found the recipe excerpted in the December 2010 issue Women’s Health magazine and was eager to try it since I’d heard about the Kale Chips from a friend earlier this fall.
Roasted Kale Chips
One bunch kale
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1. Preheat oven to 325 degrees. Line a rimmed baking sheet with foil or parchment paper. Wash and dry kale very well. Cut kale into bite-size chip-size pieces, discarding the thick stems, and arrange evenly on a baking sheet.
2. With a pastry brush, gently paint the top of each kale leaf with a little oil, then sprinkle with salt and pepper. Bake until crispy, about 15-20 minutes.
Note: These chips crumble easily so handle with care and have a napkin handy to catch crumbs.
