Chip shot

Crispy kale chips: a delicious cop-out
Crispy kale chips: a delicious cop-out

Resorting to kale chips always seems like such a cop out. They’re almost too easy.

But this morning, I needed a solution that handled volume, and quickly. Because of Memorial Day, our shares last week were delayed until Wednesday. This week, we’re back to Monday. And my crisper was still pretty full.

Two sheets of chips took care of a bunch and a half of kale and freed up most of the drawer. Cop-out? Maybe. But efficient—and tasty.

Baked kale chips
  • fresh kale
  • olive oil
  • sea salt
  1. Preheat over to 300°. Line a baking sheet or two with parchment paper or a Silpat.
  2. Use a paring knife or kitchen shears to remove the center rib from each kale leaf. Tear or cut into chip-sized pieces.
  3. Wash and dry the pieces as best you can in a salad spinner. Drier is better – wet leaves will steam instead of crisp up in the oven.
  4. In a bowl, drizzle the kale with olive oil (I suppose it’s about a tablespoon for each bunch of kale), and toss to coat.
  5. Spread kale pieces in a single layer onto backing sheet(s). Sprinkle with sea salt.
  6. Bake 10-15 minutes, until crisp but not burnt.

Once you master the technique, experiment with different flavors. Try chile powder, seasoned salts, or grated parm. A sprinkle of soy sauce is a nice change—just be sure to adjust the salt.

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