Kale Chips

Fresh Kale

Kale very well might be my new favorite food.  I’ve been substituting it for spinach, and have become obsessed with a kale and white bean stew I found in the Rebar Cookbook I picked up on our honeymoon to Victoria, BC.

And now I love kale chips too.  They are SO EASY to make, just de-stem kale, break into pieces, sprinkle with kosher salt, parmesan, and some crushed red pepper.  Bake at 350 degrees for about 15-20 minutes until the edges get crispy.

Kale Chips

The texture is like a mix between the thinnest potato chips ever and paper; the chips just melt away in your mouth, with a little crispiness.  Delish!  But, be warned:  your house may smell like broccoli afterward.

Kale Chips

1 bunch of kale

Kosher Salt

Parmesan Cheese

Crushed Red Pepper

Preheat oven to 350 degrees.  Wash and de-stem kale.  Place kale on a baking sheet lined with aluminum foil or parchment paper.  Sprinkle with a pinch of salt, parmesan cheese, and crushed pepper.  Bake for 15 to 20 minutes until the edges are crispy.

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