Curly green kale is really nice for making kale chips, similar to potato chips, but a zillion times more nutritious. Kale is loaded with vitamins, minerals, key antioxidants, and fiber while being low in calorie, and always has a spot on those top super-food lists. Eating kale or similar greens — swiss chard, collard greens — just gives your body a nutrition boost every time you eat it!
Kale chips are super easy to make and allow for savory snacking on something crunchy and satisfying sans all the calories and starch of typical munchies.
Kale Chip Recipe
There are several different types of Kale you can use. I prefer to use the curly kind, red or green, because the chips crisp up nicely.
1. Trim the end stalks off a bunch of kale, wash, and spin off water, then place the curly leaf side down on clean, large cotton towel for 15 minutes.
2. Hold corners of towel and shake kale around in towel to remove any excess moisture which might cause them to wilt, not crisp. Tear big chunks of kale away from the center stem at the bottom of each leaf and place in large mixing bowl. It’s OK to keep the stem intact at the top of the leaf. Drizzle 3 Tablespoons of good extra virgin olive oil over the torn kale pieces.
3. Using both hands, toss kale in bowl as if tossing a salad. Massage oil over each leaf.
4. Sprinkle 1/2-3/4 teaspoon of Kosher Salt over the oiled kale and toss gently with a rubber spatula. Split the kale over two cookie sheets and bake in a preheated oven at 300F for 7 minutes. Gently toss the chips on the pan, increase oven temperature to 350F and bake for another 7 minutes. (If your oven has convection setting, use that.)
5. Transfer chips to a basket or plate lined with a paper towel or napkin. Munch away! Chips best if eaten the same day. If making day in advance, keep in off oven or cabinet overnight as enclosing in a sealed container makes them wilt and chewy.
A recipe in New York Times suggests sprinkling the cooled chips with lime zest and chili powder for added flavor.