When I was in elementary school, I used to collect pens. Before you laugh and think I was all nerdy, I used to collect the cool ones. Gel, feather-tipped, pastels, fluorescent…you get the idea. I was pretty cool. I don’t know what it is about pens, but even though I don’t collect them anymore (I promise), I still have a strong affinity for them. Once you’ve loved pens, you’ll always appreciate them I guess.
I think that’s true for food as well. And ohmygosh, you guys. After making these kale chips, I’m converted: roasting veggies really does make them delicious! Remember my faaaavorite Roasted Broccoli I posted a while ago? Well these kale chips, my friend, are of that level. And I’d dare to say that it’s even easier and possibly better because I categorize this as a snack food.
And I love my snacks.
Don’t be dissuaded by the way this looks in a bowl. It may just look like a bowl of salad. Very deceiving. These chips are a finger food, no matter how confused you are when you see them in a bowl. They’re light and crispy and roasted to perfection.
Spread the kale in a single layer on each cookie sheet.
Bake to crispy, light perfection.
1 bunch curly kale
1 tablespoon olive oil
1/2 teaspoon fine sea salt (more or less to taste)
Preheat the oven to 350 degrees F. Line two cookie sheets or half-sheet pans with parchment paper. Rinse and dry the kale. Cut the kale off the stem, and tear the kale into bite-sized pieces. In a large bowl, toss the kale with the olive oil and sea salt until thoroughly mixed. (Resist the urge to add more olive oil. You don’t want the kale to be soggy.) Divide the kale between the two pans so the kale lies in a single layer. Bake for 15-17 minutes until the edges start to brown. Serve immediately.