Serves: Makes 4 servings
- ½ pound Tuscan kale or curly kale
- 1 tablespoon extra virgin olive oil
- Kosher or sea salt
Procedures:CSA farmers who grow kale say that many of their shareholders lack recipes for this highly nutritious leafy green. Kale chips to the rescue. Roasted in the oven, the leaves crackle when you eat them and dissolve like snowflakes on the tongue. No matter how many batches you make, they will disappear in an instant. The DeLaney Community Farm blog credits Bon Appétit magazine for the idea.
- Preheat the oven to 250°F. With a knife, separate the kale leaves from their tough central rib and discard the ribs. Wash and thoroughly dry the kale leaves. Put them in a large bowl, drizzle with the olive oil, sprinkle with salt, and toss to coat them evenly with the oil. Arrange them on baking sheets in a single layer.
- Bake, in batches if necessary, until the leaves become fully crisp, 25 to 30 minutes. You can serve them immediately or let them cool. They will stay crisp for at least a couple of hours.