Kale has become increasing popular of late, largely thanks to the incredible amount of nutrition that hides inside those dark green, wavy leaves. Late spring and early summer is when you can first start finding it on local farms (though it grows heartily even in early December!), and many of us have probably first been introduced to it through the opening, spring rounds of our local CSA share. While there are many great ways to prepare this healthy green, one of the easiest, surest ways to get your family’s “I don’t like vegetables” character to dig in is with this quick and enticing kale chip recipe.
- 1 bunch kale
- 2 tablespoons olive oil
- Preheat oven to 275°. Spray a baking sheet with nonstick cooking spray.
- Wash and dry kale. Gently remove middle stem and place remaining leaves in a bowl. Drizzle with olive oil and sprinkle with salt, mix by hand. Place leaves one at a time on the prepared pan. Bake at 275° for 10 minutes or until crisp. Keep your eye on them! They may burn if left unattended. Enjoy warm or cooled.
- If you like a little extra punch, try adding a few dashes of cayenne pepper into the mixing bowl. And don’t be afraid to experiment! Kale is a hearty green that goes well with many different savory flavors and spices.