|Yum… you have to eat it right away, so don’t make it ahead or it will soften.|
I was wondering what to do with the CSA kale, since all I ever do with it is make soup…
I used Melissa d’Arabian’s crispy kale chips recipe.
This is delicious…. but then how can anything with olive oil and salt be bad?
- 1/2 bunch of kale, torn into 1.5 inch pieces
- olive oil (about 1 tbsp)
- kosher salt (about 1/2 tsp)
- pepper to taste
Preheat oven to 275 F.
Remove stems from kale (you can do this by sliding your hand up from the bottom of the stem, this way the leaves come right off).
Wash and dry kale leaves, spread out on sheet pan. Sprinlkle with olive oil and salt, pepper to taste.
Bake for 20 minutes, flipping kale over half way through cooking.
I had to cook it an extra 5 minutes because I didn’t follow directions and stuck the entire leaf on the tray instead of breaking it up. Break it up into smaller pieces so it gets crunchy!