I find kale absolutely delicious, and because they are so highly nutritious, I’m all the more enamored. I recently discovered kale chips. They are simple to make, and really surprising in texture and flavor. They crunch like chips! By way of warning: Two of my kids loved them initially, but after the first batch, they grew weary of the crucifer in disguise. The oldest enjoyed them with modest enthusiasm, while the 20 month old ate continuously with a trail of kale crumbs behind him.
1 bunch kale
1 tablespoon olive oil, divided
1 tablespoon sherry vinegar
pinch of sea salt, and pepper to taste
1. Preheat an oven to 300 degrees F (150 degrees C).
2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.
3. Put the kale pieces into a large resealable bag (or use a bowl if you don’t mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly ‘massaged.’ Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
4. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.