Makes about 3 cups
We all know that kale is the prince of the produce department and about as close to nutritional nirvana as we’re likely to get. But what I love most is how crispy it gets when baked, and a bowl these chips alongside Bloody Marys is a surefire winner.
1 pound curly kale, stems and large inner ribs removed
3 tablespoons olive oil
2 garlic cloves, minced
Salt and freshly ground black pepper
Preheat the oven to 350ºF with the racks on the top and bottom rungs, and line 2 baking sheets with heavy-duty aluminum foil.
Rinse the kale and break it into bite-size pieces. Dry it using a salad spinner to remove as much moisture as possible. Place the kale in a large mixing bowl and toss it with the oil and garlic.
Arrange the kale on the prepared baking sheets and bake for 15 to 17 minutes, or until the kale is crisp. Reverse the position of the baking sheets midway through the baking.
Remove the pans from the oven and sprinkle the kale with salt and pepper to taste. Serve immediately.
Note: Any leftover chips should be stored at room temperature in a paper bag, and they should be eaten within a day.