Olive Oil and Sea Salt Kale Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The secret to getting these crisp is to avoid crowding the leaves on the baking sheets. Also, keep an eye on them—they can scorch quickly. Ingredients:
7 to 8 oz.* (1 small bunch) lacinato kale (often sold as dinosaur kale and tuscan kale ) |
1 1/2 tablespoons olive oil |
1/4 to 1/2 tsp. coarse sea salt such as sel gris |
Directions:
1. Preheat oven to 300°. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in. pieces. Pour oil into a large bowl, add kale and salt, and toss to coat evenly.
2. Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes, until leaves are crisp but not browned, 5 to 7 minutes more.
3. *You can use larger bunches, but you'll need more oil and seasonings and maybe a third pan.
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