Shame on me for being late to this party. Last Fall I remember seeing this dish on blogs and recipe websites every week or so. I remember thinking it sounded interesting but I just never got around to trying it myself. Earlier this year we visited some out of town friends who told me their picky daughter’s only nutritional saving grace was the fact that she loved roasted kale. So now my interest was intense. I couldn’t wait to try this, and even with those high expectations this dish did not disappoint in the least.
The kale goes through a magic transformation in the oven and comes out like no kale I’ve ever had before. It’s every bit as crunchy as a potato chip – a big deal for me because I’m a crunch-a-holic. And the taste is very mild, and very faintly nutty. I coat these in my favorite salt – natural Celtic Sea Salt – it’s full of hard to find minerals that regular sea salts process out. So I don’t feel a single bit of guilt when I’m enjoying this as my afternoon snack. And I’m happy to report that after a bit of coaxing I finally got Sophie to take a bite, and she loves it too! (Max is easy, he’ll try anything Sophie eats.) The crunchy texture really does make these babies seem more like potato chips than healthy vegetable. Now the only problem is making a batch large enough to satisfy all of us.
Crunchy Roasted Kale Chips
1 pound kale, washed and dried
1-2 Tablespoons extra virgin olive oil
1 teaspoon sea salt, or to taste
Preheat oven to 375 degrees.
Tear kale leaves into bite size pieces, discarding tough stems. Place pieces in a pile on a large, heavy baking sheet. Drizzle with 1 Tablespoon olive oil and toss well with your hands to cover. Add more olive oil of necessary to coat well. Spread kale pieces out into a single layer. Sprinkle with sea salt to taste. Place baking sheet on center rack of oven. Roast for 5 minutes, then stir. Roast 3 – 5 minutes longer and check for crispness. You may need to add a few extra minutes to get the perfect crispy crunch. Let cool and serve.
You may also like: