We know every blogger and his brother has written about kale chips. They're easy, tasty, and very good for you. But none of the posts we've read have warned of the grave kale-over-baking danger. Which is really quite serious. It leads to nasty, bitter chips of horror that may as well be sheets of ash lying on your tongue for how tasty they are.
We're telling you...make these. Do. But don't cook them for more than 10 minutes before you check. And check often afterward--every two or three minutes. You want to catch them just after they've turned crisp, but before they've burned. And it can happen quickly.
Rating: 1/4 assed
Here's what you need and how you do it
1 bunch kale (any variety will do), stems removed and leaves torn into bite-sized pieces
3 Tablespoons Olive Oil
Sea salt to taste
Preheat oven to 350 degrees.
Wash kale and dry thoroughly. A salad spinner works great for this. Do not skimp on the spins. If drying with towels, try hard to soak up all the water.
In a large bowl, toss kale with olive oil and salt. Spread in a single layer across two cookie sheets.
Bake for 10 minutes. Check to see if leaves are crisp. If so, remove immediately. If not, continue to bake, checking every 2 to 3 minutes.
For a printable version of this recipe, click here.