Friday, June 7, 2013
Baked Kale Chips
1 bunch curly-leafed kale
1 T olive oil
sea salt, fine to medium coarse
Preheat convection oven to 275 deg F.
Wash kale and trim stems. Cut or tear kale into chip-sized pieces (for any definition of chip size you like). Spin the kale dry in a salad spinner. Toss with the olive oil. Line a baking sheet with parchment paper. Place the kale on the paper in a single layer, with the curls facing down (keeping the chips up off the paper as much as possible to maximize airflow). Bake for 14-15 minutes, or until the chips are moderately crispy and have just some hints of browning. They'll crisp up a tiny bit more as they cool.
Season to taste. If the salt is to coarse, it will mostly just fall off the chips. Flavored salts work work well (garlic is good; smoked bacon-chipotle sea salt - yum!).