If you've ever tried the flash-fried spinach that seems to be so popular at restaurants these days, then you are going to love this recipe. I had some kale left over from yesterday's pork roast (prior to yesterday's culinary adventure, I was a kale virgin), and wondered what the heck to do with it. Then I remembered my cousin telling me (Thanks, Kelly!) that she tosses it with olive oil, sprinkles it with salt, bakes it in the oven and her kids (yes, her kids) love it. She and her husband do too. And now, so do we. Can you imagine something crispy, crunchy, tasty, and healthy? It tastes very much like the fried stuff, but this is baked. I know, I couldn't believe it either. You're just going to have to try it for yourself. It goes together in no time.
Here's how:
Crispy Kale Chips
1 head kale, leaves separated, rinsed,
dried, cut lengthwise in half,
center ribs and stems removed
1 tablespoon olive oil
Dash of sea salt
Parmesan cheese (optional)
Preheat oven to 250°F. Place kale on a foil-lined baking sheet and drizzle it lightly with oil. Toss together until the leaves are coated. Sprinkle sparingly with sea salt and pepper. Arrange leaves in single layer and bake until crisp, about 30 minutes. Remove from oven and dust lightly with Parmesan cheese. Transfer leaves to rack to cool.
