By Tracey
Baked Kale Chips
from Steamy Kitchen
Ingredients:
- 4 giant handfuls of kale, torn into bite-sized pieces – tough stems removed (about 1/3 pound)
- 1-2 tablespoons extra-virgin olive oil
- kosher salt
Directions:
Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil or parchment paper.
Rinse the kale thoroughly. Put the leaves in a salad spinner and spin to remove all of the water. Dump the water from the spinner and repeat one or two more times to ensure the kale is completely dry. Place the kale on the prepared baking sheet.
Drizzle the olive oil over the kale leaves and use your hands to toss and coat the leaves with the oil. Bake for about 12-15 minutes, or until the leaves are crisp. Be sure to check the kale often toward the end of its baking time as you don’t want to let the leaves turn brown, which will make them bitter. You’ll know the kale is done when the leaves are crisp and fragile. If they feel soft, give them another minute or two and check again. Once they’re done baking, remove them from oven and sprinkle with kosher salt before serving.
