Make These Now: Easy Airy Kale Chips

Tuscan kale – aka lacinato kale or dinosaur kale – is hands down my favorite kale variety.  It’s tender, scaly, flat leaves are perfect for eating raw or crisping up into deliciously delicate chips.  Unlike curly varieties of kale, whose ruched edges mean a tough texture and uneven baking tendency, these babies melt in your mouth raw, and toast to to perfection without any unpleasant chewiness or char.

20111114-144708.jpgMaking tuscan kale chips is just about the easiest thing to do in the kitchen there could be, and you seem super fancy when you do it.  They are one of the best entertaining snack foods I’ve ever encountered.  Keep in mind, though — the combination of their dangerous addictiveness, crumbliness, and tendency to leave green bits in between teeth you didn’t even know you had mean they don’t make the best date food.  Just sayin’.

Kale Chips

  • 1 bunch lacinato kale
  • Drizzle of olive oil
  • Kosher salt
  1. Preheat oven to 250 degrees.
  2. Remove the stems from the kale leaves.
  3. Toss with a drizzle of olive oil (you need less than you think!) and sprinkle of salt.
  4. Arrange flat on a baking sheet and bake for approximately 30 minutes.
  5. CRUNCH CRUNCH CRUCH
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s