On my quick farmers’ market run yesterday afternoon, I spotted kale chips selling for $5 per small bag. Which got me thinking…. raw kale goes for about $1.50 a bunch this time of year. And while the packaged version was quite a fancy food product, mixed with a vegan cheese and apparently shelf-stable, homemade kale chips sure are a delicious and seriously guilt-free addiction. Provided you don’t eat too many in one sitting, as I have certainly known to do!
Preheat oven to 350°
Remove kale (I prefer to use dino/lacinato kale but others work just as well) leaves from stems: I find the easiest technique for this is to fold the kale in half lengthwise, and cut along the center stem. One cut should remove leaves on both sides.
Rinse well and dry. Tear or cut the kale into chip or bite-sized pieces. Toss well with (extra virgin) olive oil and (sea) salt. Transfer to a lined baking sheet and bake for about 10-15 minutes, taking care not to burn the edges.
Add further seasonings of your choice – chili powder and lime comes to mind. Substituting tamari soy for sea salt is delicious, especially with a sesame oil and sesame seed combo.
Enjoy immediately as a snack or side dish – but remember, pace yourself!