This recipe comes from our very own Renee Catacolos. This has been one of her family’s favorite for the past few months. She says it is more a method than a recipe. As Renee said “these are easy, quick, and even kids love them!”
ROASTED KALE CHIPS
1 bunch kale
olive oil
sea salt to taste
Preheat the oven to 450 degrees. Rinse the kale and strip the leaves off the stems. Discard the stems. Tear the leaves into three or four pieces each. Spin them in a salad spinner to remove excess water. Spread the leaves in a single layer on two cookie sheets or if you have only one cookie sheet, roast the kale in two batches. Drizzle a scant tablespoon olive oil over the kale on each sheet. Sprinkle with salt. Toss the leaves gently with your hands to coat with olive oil – they don’t have to be slathered, you just want each leaf to have a bit of oil on it and for the salt to be distributed.
Place in the oven. After about 4-5 minutes, you’ll hear sizzling. Take out the sheets – the leaves will have shrunk considerably and look limp. Turn and stir the leaves with a spatula and return them to the oven. It should take another 3-4 minutes for the chips to become brittle and begin to brown. Watch them during this time; you don’t want them to burn, but you want them to be completely crisp. When you stir them around with a spatula, they should sound like paper or dry leaves.
Remove them to a bowl and serve!
