This is one of the few greens I can get my picky five-year-old to eat. Calling them chips helps. It’s an apt name though; they really are very crispy when they come out of the oven and just as addictive as any chips out of a bag. Unlike the Caesar salad above, though, these need to be eaten right away. Leftover kale chips get soggy.
I find that lacinato kale works best here because of its flatter shape, but you can use any variety of kale.
You don't really need a recipe, these basic instructions should do it. I usually use one store-bought bunch of kale per batch (approximately 5 cups once you've torn the leaves up).
Preheat the oven to 275°F. A convection oven is ideal, but you can use a conventional oven.
Wash and dry the kale, and remove the ribs. Tear the leaves up into chip-sized pieces (they will shrink as they bake). Make sure they are very dry. This will ensure a good crunch.
Spread them out on a baking sheet. The less crowded they are, the crispier they will be.
Drizzle olive oil over the leaves and toss to coat with an even, thin coat of oil. Sprinkle with kosher salt. If you’d like, you can also toss in some red pepper flakes.
Bake for 20-minutes or until the kale is crispy and very lightly browned in some spots. Sometimes I sprinkle some freshly grated parmesan over the chips as they come out of the oven, but they are delicious without.
Serve immediately.
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