Kale Chips

by Sheridan Kelley Adams

I know, I know.

So here’s the thing. We have been lucky enough to participate in the Nettie Fox Farm CSA for the last few years. Once a week, we get a bounty of beautiful organic veggies, and it’s magnificent. Especially given the fact that our groundhog will only let me raise rhubarb, monster mint, cherry tomatoes, and rosemary.

When our weekly share contains kale, it gives me a chance to experiment. I’ve tried a few recipes for kale chips in the past and I haven’t been thrilled. But this time, I think I figured a few things out.

Here’s what you’ll need:

  • 1 bunch of kale
  • 1 tbsp olive oil
  • salt

Preheat your over to 300 degrees.

Take the bunch of kale. Remove the stems and rip the leaves into large pieces. Wash and dry the leaves. (Drying is especially important, so don’t skip this step or you’ll end up with soggy chips.)

Take 1 tbsp of olive oil, and mix it into the kale thoroughly. Spread the leaves out on two cookie sheets (You won’t want to crowd the leaves as they cook.) Sprinkle salt, salt & pepper, or another combination of seasonings or spices on the leaves.

Bake for 15 minutes, turn and bake for another 15. I like mine crispy, so feel free to dial back the time if you wish.

Take them out of the oven, and let cool for a few minutes on the sheets. Store in an airtight container.