Read it, believe it, and then eat. Kale can be made into satisfying chips! Shockingly delightful news. Far astray from the average nutritional identity of potato chips, kale chips are baked and super healthy. The rich, earthy-iron flavor of the chips made salted and crunchy are a major improvement. Consider this fast recipe as a terrific way to use up late summer all the way thru early winter's abundant bunches of kale.
1 large bunch kale
2 tblsp olive oil
salt and pepper
Preheat oven to 250 degrees. Spread kale over cookie sheets, with space between the leaves. Crowding the kale will result in limp chips. Drizzle with oil, and rub onto the front and backs of the leaves. Sprinkle with salt and pepper. Bake for 30-60 minutes, flipping the leaves every 15 minutes. It may take more or less time depending on the size of the leaves and the thickness of the kale stems. I found a few of the small kale leaves became crispy more readily. I took them out of the oven first.
Curlier kale leaves bake up finer and crisper. Be warned the leaves do flake apart, and can leave a conspicuous snack trail. I'm not sure the kale chips are substantial enough to dip into regular chip dip, all tho they could be drizzled with a sauce or glaze. I would recommend crunching them up and sprinkling the chips on top of salads or soups.