Kale Chips

Instructions

Wash a bunch of kale; dry well and tear the leaves into pieces. Put kale and some olive oil (I used a tablespoon of oil per head of kale) into a bowl and mix until the pieces are lightly coated. Season as you like (see below), then put the pieces on a lightly greased baking tray.

The last step is heating them, and here’s where methods diverge: True connoisseurs use dehydration (low heat over a long period of time), while those of us who either are impatient or don’t own a dehydrator go for baking. Here, the most common formula is: 425 degrees for 5-7 minutes. Add a little salt when they come out of the oven, but not before, as it will leach moisture and make the chips more chewy than crispy. Garlic powder and dried onion added zing to mine, but try out different spicing options before baking: paprika, basil, curry or chipotle powder, sesame or cumin seeds – you name it.