I don’t have many rules in my cooking, but I do believe that if you can make something crisp, people are going to give it a try and probably like it. To my way of thinking, Crispy = Fun. If you told me 10 years ago that people would eat kale for fun, I would have said, “on what planet?” But kale has become a bit of a phenomenon. I love kale chopped up and cooked down with onions and crispy bacon, but for sheer simplicity, it is hard to beat this easy-to-make and easy-to-eat recipe—as irresistible as potato chips but with way less oil.
Ingredients
- 2 pounds kale, thick ribs removed
- 1 tablespoon olive oil or canola oil
- 1 teaspoon sea salt
How to Make It
- Preheat the oven to 250°F. In a large bowl, toss the kale with the oil to coat the leaves.
- Season with the sea salt and lay the kale on 2 baking sheets in a single layer. Bake until crisp, about 25 minutes, turning the leaves halfway through.