I’ve heard them called kale chips too. They can be roasted or dehydrated raw to get this crisp, practically preserved autumn leaf.
I grew a few plants in my new garden and now that the season is starting to chill, I couldn’t resist picking the biggest one. I know I was supposed to wait for the first frost, at the very least, but these were so worth the sacrifice. They literally only took minutes to prepare just to simply be left in a low oven.
Since NO ONE in my house would eat them but myself, I carefully dropped them into an oversized bag and brought them to my brother-in-laws birthday party last weekend. They were quickly identified and inhaled by the other guests, which certainly made up for my households curled noses.
Perfect as a snack but I could see these garnishing soup or even getting crushed and stirred into a fresh pot of mashed potatoes.
CRISP, ROASTED KALE CHIPS
1 Large Bunch Kale, stems removed
2 Tablespoons Extra Virgin Olive Oil
Zest of ONE Lemon
Pinch Sea SaltPreheat the oven to 250ºF.
To remove the stems of the kale, hold it up side down, stem side up with one hand and pinch the stem with your other thumb and forefinger to tear it up and away from the leaf.
Toss the leaves with the oil and lemon zest in a large bowl to coat evenly.
Lay the leaves out in a single layer on a baking sheet and lightly sprinkle with salt.
Bake for approximately 30 minutes or until crisp.
Cool on brown or paper towel to remove any excess oil.