1 bunch kale
canola or olive oil, for cooking
good-quality coarse salt
- Preheat the oven to 400°F.
- Wash kale and dry it in a salad spinner or between tea towels. (Extra moisture will keep them from getting nice and crispy.) Cut or pull out the tough stems, tear the leaves into chip-sized pieces and spread out on a rimmed baking sheet. Drizzle with oil and toss with your hands to coat well; arrange in a single layer and sprinkle with salt.
- Roast for about 10 minutes, until crispy and starting to turn brown on the edges, but not too dark. Serve immediately or cool completely and store in an airtight container until ready to serve. Serves 6.
Fall is coming and crunchy snacks are bound to happen. But instead of reaching for the potato, tortilla and corn-puff style chips - try something a little more healthy - and maybe even a little more delicious! Kale chips! These sassy green "chips" are beloved by both kids and adults and can be made in a variety of ways and flavors. Take a peek at these 8 amazing kale chip recipes. - By Kathy Patalsky