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crispy kale chips

Image Credit: Vida Health

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Kale season is upon us. A sucker for crunchy salty things, I look forward to my big bowl of kale chips. No joke, they are as delicious as potato chips, if not more so, and are undoubtedly healthier. We learned this quick, fantastic recipe from a cooking show with Jacques Pepin, who is on the short list to be at my hypothetical dinner table of notable figures. Think it’s cliche to invite a chef to dinner? Too bad. It’s my list.

kale chips

a big bunch of kale
olive oil
red pepper flakes (optional)

Remove the tough stems and chop kale into 2-3 inch pieces (they will shrink in the oven). Put in a big bowl and toss with oil, pepper flakes, and salt. Don’t be too generous with the salt; you can always add more when they come out of the oven. Crisp up on baking rack over a sheet pan at 350 degF for 15 minutes. Toss halfway through the cooking process.

Editor’s note: This post is part of Slightly Indulgent Tuesday