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.
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.
1 bunch of kale
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.