Two problems though...One, it tastes nasty and two, no one knows what to do with it! Fear not my friends, I have found a tasty way to bring this veggie into your life! I made these chips from eatingwell last week and they are amazing! They remind me a little of salty potato chips with a hint of bacon.
1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note)
1 tablespoon extra-virgin olive oil
sea salt to taste
- Position racks in upper third and center of oven; preheat to 400°F.
- If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)
- Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)
Tips & Notes
- Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.
- Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.
Per serving: 110 calories; 5 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 5 g protein; 6 g fiber; 210 mg sodium; 642 mg potassium.
Nutrition Bonus: Nutrition bonus: Vitamin A (767% daily value), Vitamin C (192% dv), Calcium (20% dv), Potassium (18% dv).