We grow kale in our garden and eat it in a myriad of ways. Our plants actually survived past Christmas this year. My kids seriously love it. Our chickens love it, too. (That’s a whole other interesting story!) Knowing kale might not be a hit with two young boys, the first way I ever served it was roasted, as kale chips. I hadn’t cooked it this way in a while so we did it tonight. It’s a fun side dish and a great way to try kale if you haven’t lately. Bonus: It cooks in a flash.
I used to roast kale chips at a much higher heat but have found that cooking at a low heat allows for even crisping with less chance of overcooking some of the leaves. The total cooking time will vary depending on your oven and the variety of kale used. Check a few minutes early and give the chips a few extra minutes if necessary.
- 1 bunch (about 10 ounces) kale
- Olive oil
- Kosher or sea salt and freshly ground pepper
- Preheat oven to 275 degrees F.
- Remove any tough stems from the kale, and cut the leaves into pieces about 2-3 inches long and wide. Mist lightly but thoroughly with olive oil, and then sprinkle with kosher salt and freshly-ground pepper to taste. (If you don’t have a mister or spray-type olive oil, drizzle with a tablespoon or two of oil and toss well to coat the leaves evenly.)
- Spread pieces out on a lightly-greased baking sheet with sides. Bake for 15-20 minutes. Check the kale, and if it is not throughly crisp, bake for a few more minutes or until the pieces are evenly crispy. Enjoy!
Roasted kale does not reheat well as leftovers, so eat it all at once…which isn’t hard!