Yield: About 40 chips
The new craze sweeping the nation involves the simplest of preparations but the end result is surprisingly delicious! These addictive snacks are crispy and flavorful (like green potato chips!) and oh so very good for you.
- 1 bunch kale (I prefer dinosaur kale, but any type works beautifully) Add to list
- 1 tablespoon extra virgin olive oil Add to list
- Sea salt or kosher salt to taste Add to list
Preheat oven to 300° F.
Wash the kale and dry it well. Remove the center stem from the kale leaves and cut each half leaf into about 3 pieces. Place the pieces in a large bowl and drizzle with the olive oil. With your fingers, massage the oil into all of the little nooks and crannies of the kale.
Spread out the cut pieces onto baking pans in a single layer (this helps make them crispy). Roast the kale for 12 to 20 minutes (depending on how hearty the kale leaves are) or until it starts to gently brown at the edges and becomes crisp. Don't overcook.
Sprinkle with sea salt and eat sooner rather than later. Bet you can't eat just one!
For sea salt and vinegar chips: Sprinkle about 1 teaspoon vinegar on the kale before roasting, or you can use a good-quality vinegar as a dipping sauce after the chips are cooked.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on March 12, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.