I’m sneaking one in on you. You looked at the title and you clicked because you were curious.
No, no, don’t go away. This is one you’re going to like. I promise! This is a snack. A healthy snack. You will never know you’re eating kale. Kind of. In a way.
The end of kale season is near and I know all you kale haters are happy about that. You can now confidently go to the farmer’s market and not worry about making eye contact with the poor farmer trying to peddle his kale.
But let’s all face it. We’re heading into swimsuit season and you’re going to need a little help. Maybe a lot of help. So Kale Chips. Couldn’t be simpler. And they almost have negative calories. Just coat kale leaves in a little olive oil and bake them until they’re crispy. After they come out of the oven, sprinkle a little freshly ground salt over them. I made a complete cookie sheet of them the other day and I ate every single chip. They’re also delicious as a garnish for soup or as a crunchy element in a salad.
This is the last you’ll hear about kale this year. Please don’t hate me.
1 bunch kale or one 16-ounce bag fresh kale greens
2-3 tablespoons olive oil
Freshly ground salt or kosher salt
Preheat the oven to 275 degrees. Pull off the ribs from the kale, either bagged or fresh. If you’re using bagged, just distribute the kale over a foil-lined cookie sheet. If you’re using fresh, cut it in bite-sized pieces. Bake until crisp, about 20 minutes. Sprinkle with salt to taste and toss.
N0te: Be careful with the salt in this recipe. It can easily overpower the kale. A light hand is called for.