Kale Chips

I know it's been a quiet month here, my friends, but I was browsing my Flickr stream the other day and I realized I never told you about Adam's favorite snack! Please to be forgiving me for my oversight... and please to be sharing with me when you make these.


Oh and how about this: kale chips are as easy as freakin' pie. Easier! No rolling of stubborn dough. You just wash your kale and dry it super well (wouldn't want it to steam in the oven). Put it in a big bowl, toss it with a glug of olive oil - not too much - salt, pepper, and maybe some hot sauce or a little vinegar if you're feeling adventurous.


Spread it out on a cookie sheet or two, and bake at 350 for 10-15 minutes. You should flip the chips over half way through. Start checking them at 10 minutes, some of the smaller leaves will be ready, though the big ones will still have some chew left in the stem.

Once they're crispy and dry (smaller leaves will be done first) stand them up in a glass and take a pretty picture. OR just stand at the stove and eat the whole pan. That's what we do, so I won't judge you.

Kale Chips

one bunch lacinato/Tuscan/dinosaur kale OR one bunch curly kale stemmed and torn into medium sized pieces, washed and dried thoroughly
1-2 tablespoons olive oil
1 teaspoon kosher salt
1/2-1 teaspoon black pepper
a few shakes hot sauce (optional) or 1/2 teaspoon vinegar (optional)

Preheat the oven to 350F.

In a very large bowl (or in two batches) toss the kale leaves/pieces with oil, salt, pepper, and hot sauce (if using). Spread in a single layer on two baking sheets. Bake for 10-15 minutes, turning once, until kale is dry and crispy.