BASIC BAKED KALE CHIPS
Credit: Martha Stewart (Yeah, I know.)
Tear the leaves of one bunch of curly- of flat-leaf kale into 2-inch pieces and toss with a tablespoon (or two, depending on how healthy you’re trying to be) of extra-virgin olive oil and a teaspoon of coarse salt. Spread the kale out on a large rimmed baking sheet (use two baking sheets, if necessary — the kale should have enough room to bake in a single layer).
For dry, crisp chips: Bake at 300 degrees for 3o – 35 minutes, stirring halfway through.
For toasted chips with browned edges: Bake at 350 degrees for 12 to 15 minutes, stirring two or three times.
FAST IDEAS FOR FRESH FLAVOR
- Kale Chips with Kick: Add a teaspoon or two of Sriracha sauce to the oil before tossing with kale and baking.
- Lemon Zest Kale Chips: Finely grate lemon zest over the kale chips as soon as they come out of the oven.
- Soy Sauce-Kale Chips: Replace half the oil with soy sauce, and cut back on salt, for some savory, umami flavor.
- Double-Healthy Kale Chips: Sprinkle with nutrient-rich nutritional yeast. (Okay, this one might be veering back into the “hippie food” category, but trust us, it’s delicious! The chips taste nice and cheesy)
- Chile-Lime Kale Chips: Mix a bit of chile powder in with the salt, squeeze lime juice over kale chips when they’re hot out of the oven.