Kale, the ubiquitous wrinkled, green goliath at the farmers' market that is so ugly that it must be good for you, right? The different varieties have a long growing season in cooler climes, so you'll likely see it regularly. I buy it in bulk and typically saute it in olive oil and garlic. However, I really wanted to mix things up, so was inspired by the idea to make kale chips. I wouldn't go so far as to claim, as others have, that they taste like potato chips, but this is definitely a fun way to eat something that's teeming with vitamins A, C, and K.
2 bunches Tuscan kale, or other kale variety
1 T olive oil
1/2 lemon, juiced
1 t Kosher salt, or more to taste
1/4 t cayenne pepper
Step OnePreheat the oven to 300 ºF. Rinse the kale. In order to ensure even, toasted crispiness, remove the thick rib down the center. Chop into 1 inch strips. Add the olive oil and lemon juice and toss to coat thoroughly.
Step TwoPlace in an even layer on parchment lined or non-stick cookie sheets.
Step ThreeSprinkle with salt and cayenne pepper.
Step FourToast in the oven until completely dried, turning once halfway through cooking. It will likely take about 40 minutes, but keep an eye on them and remove when crispy. Enjoy immediately. Or allow them to completely cool and place in an airtight container to enjoy up to a few days later.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 4 servings