I recently found myself with a lot of wonderful kale. I had been looking for a mere four cups of it for a recipe I wanted to try and the only kale at my local market consisted of huge dark green heads of it. It was truly beautiful and I found myself buying it knowing that I was purchasing way more than I needed. I brought it home and after chopping off what I needed for my recipe, I was left with almost a full head of kale that was just too good to be thrown away. So what did I do? I jumped on the kale chip bandwagon—probably a little late for the party—but oh my goodness. I now know what all of the fuss is about.
Kale chips were all the rage a few years ago but I always resisted but now I am a fan. These chips are light and crispy and mine are spicy thanks to a dash of cayenne pepper. They are so good that they disappeared as quickly as they cooled. I’m not in search of more beautiful kale………
SALT & PEPPER BAKED KALE CHIPS
1 bunch kale
1 tablespoon olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
- Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
- Using a knife remove the kale leaves from the thick stems and tear into bite sized pieces.
- Place the kale on the prepared baking sheet making sure the pieces are evenly spread out across the entire surface. (Depending upon how much kale you have you might need to bake your kale on two separate baking sheets or in batches).
- Drizzle the olive oil over the kale then sprinkle evenly with the salt, pepper and cayenne pepper.
- Bake for 10 to 15 minute or until the edges turn brown but are not burnt.
- Remove from the oven and allow to cool before eating.