Kale chips are a revelation and you’ll be surprised how quickly your kids gobble them up. Tossing with oil and salt and cooking at high heat produces crispy, nutty kale ‘chips’ that smell like popcorn and have the crunch of potato chips. Experiment with different spices and seasonings.
1 bunch kale
canola or olive oil, for cooking
good-quality coarse salt
Preheat the oven to 400°F (200°C).
Wash your kale and dry it in a salad spinner or between tea towels. (Extra moisture will keep them from getting nice and crispy.)
Cut or pull out the tough stems, tear the leaves into chip-sized pieces and spread out on a rimmed baking sheet.
Drizzle with oil and toss with your hands to coat the leaves well; arrange in a single layer and sprinkle with salt.
Roast for about 10 minutes, until crispy and starting to turn brown on the edges, but not too dark. Serve immediately or cool completely and store in an airtight container until ready to serve. Serves 6.