This may be the ultimate healthy chip: kale leaves simply toasted with a little olive oil and a dusting of salt and red pepper flakes or ground cumin. The transformation from chewy kale to a delicate chip that simply melts in your mouth is amazing. Put your feet up for a good movie and some guilt-free munching. You could probably eat the whole batch yourself and still be just fine, but they keep well.
Yields about 8 cups
Serves 4 as a snack
Prep time: 15 minutes
Baking time: about 12 minutes
8 large kale leaves (any variety)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon crushed red pepper flakes (optional)
½ teaspoon ground cumin (optional)
Preheat the oven to 325°F. Cover two large baking sheets with parchment paper or spray with oil.
Strip the kale leaves from their ribs, place in a colander or salad spinner, and rinse under cold water. Shake or spin to remove water and roll leaves on a clean dish towel to absorb any water still clinging to the leaves. Tear the leaves into bite-size pieces (about 2 or 3 inches across) and place in a large bowl.
Drizzle the olive oil over the leaves, and with your hands, lightly massage the leaves until they are coated with the oil. Spread the leaves on the baking sheets; avoid overlapping as much as possible. Sprinkle lightly with salt and crushed red pepper flakes and/or cumin, if you like.
Bake until the kale chips are dry and crisp. Check after 12 minutes and bake a little longer, if necessary.
Cool on the baking sheets and then store in a closed container or plastic bag. Handle the chips gently to prevent crushing or breaking. Kale chips will keep for a week if kept dry.
Serve Kale Chips next to a burger or a sandwich, such as White Bean and Olive Sandwich. Serve them alongside hummus and crudités as an appetizer, although they are probably too delicate to serve as dippers themselves. Crumble tasty bits of the kale chips over a pilaf or over Kale, Jicama, and Orange Salad to contrast with the soft, rubbed kale.