It’s hard to believe, but I’m still harvesting kale a week before Memorial Day. Each week, I’m cutting enough kale leaves to fill four gallon-sized baggies! What do I do with all that kale? I discovered kale chips. Crispy, salty, nutritional chips that you can make in no time.
- fresh kale
- 1 -2 tablespoons olive oil
- sea salt or kosher salt
- cayenne pepper (optional)
1. Preheat oven to 350 degrees Fahrenheit.
2. Remove stems and ”spines” from kale leaves and cut into bite size pieces (see picture below). The pieces should be small enough to lay flat and not curl too badly.
3. In a bowl, put 1 or 2 tablespoons of olive oil (depending on the amount of kale) and a little cayenne pepper (optional). Toss the kale in the olive oil until covered.
4. Place kale flat on a cookie sheet and sprinkle with sea salt or kosher salt. Bake for 30 minutes (until crispy).