Baked Kale Chips

On the first of April, we went to a family picnic at Ambrose Family Farms. The tractor was a huge hit with the kiddo combo, and the hayride was even better. Riding around and through fields of veggies was educational, even for those of us over the age of 4. At one point, we passed several rows of green, leafy, and bushy somethings. “Broccoli?” someone asked. “Kale. That’s kale,” the woman across from me answered. It was clear she’d been on the hayride before and that this wasn’t her first year cooking from her CSA bag. So I asked her, “What do you do with your kale?”

And that’s when the recipes and ideas spilled out. She mentioned smoothies, burritos, or hiding kale in omelets, “You can saute it, too.”

“Or,” the father next to her was listening closely. “Or you can bake it with a little salt and olive oil. Even some Parmesan cheese.” He patted his belly. “I eat so much kale that way. It’s so good.”

And he was right. Last night, I baked what was left of my kale from our first CSA bag, and it is perfect. Crispy, salty, bite-sized. Think of it as a healthy potato chip.

Baked Kale Chips

Cut washed kale from its stems and into bit-sized pieces (I used kitchen scissors.)
Spread in to a single layer on a baking sheet
Drizzle with olive oil
Sprinkle with sea salt (to taste)
Bake at 350 degrees for about 10 minutes or until the edges start to brown slightly.