Kale? What do you make with kale?!? We load up on kale in the summer months thanks to our CSA. Far too often it sits in the fridge until it wilts and then lands in the garbage or compost. I have good news. You can make just about any dish better by adding some kale!
One of my favorite recipes is kale chips. If you look up recipes you will find a variety of cooking times and temperatures. I have experimented quite a bit and found this one the best. It cooks the chips slowly at a lower temperature. You won’t have to worry too much about storage since you will probably eat these before your oven has cooled.
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling
- Preheat the oven to 275 degrees F
- Remove the ribs from the kale and cut into 1 1/2-inch pieces
Fold each leaf in half then slice off the tough stems
- Lay on a baking sheet and toss with the olive oil and salt
Don’t overcrowd the leaves
Use two baking sheets covered in parchment paper
Spray with olive oil using a MISTO then sprinkle with salt and pepper
- Bake until crisp, turning the leaves halfway through, about 20 minutes total