Here is a quick and surprisingly delicious recipe I learned from the folks at Ma Hidden Kitchen Supper Club. I must admit, I’ve heard a lot of fuss over kale chips coming from the states but I have been snubbing the craze because it sounded too much like one of those negative-calorie diet snacks that couldn’t possibly have any flavor, like dehydrated celery sticks or steamed lettuce. I was pleasantly surprised, however, by the rich flavor and satisfying crunch of these chips. So I quickly reproduced them myself and was equally astonished with the ease and speed at which they can be prepared: simply toss with oil, throw in the oven, season and serve!
Tuscan Kale Chips
- 1 lb tuscan kale
- 2 Tbsp olive oil
- fleur de sel (flaked sea salt)
- optional seasonings (lemon zest, paprika, cayenne pepper, etc)
Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper. Toss the kale with oil, and spread in a single layer on each of the baking sheets. Bake for about 15 minutes, rotating sheets and mixing kale halfway through, until crisp. Sprinkle with salt, season to taste, and toss to coat. Let cool on sheets.