All genius things are simple. Indeed. As always, recipes from the "fast food my way" by Jacques Pepin never fail for me. So, this time it's kale chips! I guess, I have found my favorite way of cooking a kale. Fast, easy, healthy, satisfying - up to the level of addiction.
- Next time I'll try to add black pepper for a little kick.
It's crunchy as real chips. You literally hear through your jaw bones how thinly-crisp these chips are. Slightly salty, with a soft grassy taste of kale, still green and glossy
- it's a real treat for your palate as well as for your eyes!
How to Serve Serve right away as soon as you pulled them from an oven.
1 bunch of kale, leaves separated from ribs, torn in pieces
pinch or two of salt
2 tbs olive oil
- Preheat oven to 250F. - If you washed your kale, make sure you have dried it out (use salad spinner). - Using both hands, in a large bowl, toss kale with olive oil and salt. - On a large baking sheet (preferable perforated), spread kale in a single layer and pop in an oven at 250F. Roast for approximately 25 minutes or until chips are dark-green and crispy (you may want to flip them over in a middle of cooking - I didn't). Enjoy!
..and after. Actually some of my chips come out semi-crunchy - crispy at the edges and somewhat soft in a middle which I didn't mind at all. That soft-ish part of chips had more flavor and served as nice counter-balance for really crisp edges.