Crispy Kale – Better than Chips

My husband’s Saturday morning routine begins with a trip to the farmers market to buy French pastries from the nuns, pie from the pie lady, and, oh yes, some vegetables. This time he brought home several bunches of kale to try a recipe the woman who sold it told him. This is sooo good (and, yes, better than chips in my opinion) and easy to make. Here’s what he did:

  1. Preheat oven to 400 degrees.
  2. Wash and pat kale dry.
  3. Snip kale off the stem.
  4. Place kale pieces in large bowl.
  5. Drizzle olive oil (lightly) and sprinkle a bit of salt over kale and turn mixture with spoon. Drizzle olive oil over kale again and sprinkle with a bit more salt; turn to mix. Kale should be lightly coated with olive oil; if necessary, drizzle a bit more oil and turn the mixture a few more times to coat the kale evenly.
  6. Spread kale in a single layer on a cookie sheet.
  7. Bake for 10 minutes. Kale should be darker green, even brown on some leaves, and crispy.
  8. Eat and enjoy. We did not have any left over and I am not sure it would stay crispy till the next day – probably best eaten within a few hours of baking.

Just out of the oven. Aren't the greens lovely?


2 Responses to “Crispy Kale – Better than Chips”

  1. cookie Says:

    Baked kale??? Who would have thought it? I’m going to try it Saturday night…..after visiting the Farmer’s Market in the morning.

  2. Laura Says:

    hi Yvonne,
    I just made these for the 1st time last week, they are so yummy!
    I tossed some sesame seeds in with the salt and olive oil.

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