It is hard to overstate how delicious these kale chips are, especially if you have a savory palate as I do. Which is not to say that the sweet tooths out there will not also love them; I have heard first hand accounts of similar rapture.
Kale chips may well be the new kettle corn or salty chocolate; I don’t pretend to be an accurate predictor of food trends. But I will tell you that these are addictive and it they weren’t so delicate, someone out there in fried chip land would be making a bundle off of them. Luckily, they are best (and easily!) made at home. Enjoy!
1 bunch curly kale, washed, destemmed, torn into bite size pieces
2 teaspoons olive oil
2 teaspoons red wine vinegar
2 teaspoons salt
2 teaspoons garlic powder
Preheat oven to 375. Dry washed kale as much as possible, either in salad spinner or wrapped in dish towels: shake to get excess water out. Place in large mixing bowl and pour on olive oil and vinegar, salt and garlic powder (or any other spice you desire like cayenne or a mix of spices). Toss with your hands to ensure even coating. Spread kale on foil lined baking sheet in one layer. Cook for 10 minutes and then using tongs or fork turn over and cook for another 8-10 minutes, keeping eye on it so that it doesn’t burn. Kale will first wilt and then crisp up. It is good hot or at room temperature. The amount of kale will shrink dramatically but do not overload the baking sheet as this will keep it from crisping up.
P.S. If you have a sweet palate, do not be tempted to forgo the vinegar, it really is critical to bringing out the sweet undertones of cooked kale!