Crunchy, salty (and easy) kale chips

The next time you get a crunchy, salty craving you might try making kale chips.

They are so easy to make and tasty it’s almost ridiculous. You simply tear a bunch of kale into bite sized pieces, coat in oil and seasoning, and bake for about 15 minutes. If you’ve signed up for a CSA (community supported agriculture) share this summer you’ll thank me in a few weeks when kale starts to arrive by the bagful.

The great thing about kale chips is you can play around with flavorings. Try adding a dash of cumin or garlic salt. Or you can use a seasoned oil. I have some Australian macadamia nut oil in my cupboard and this ended up being a delicious choice. I also toasted sesame seeds and sprinkled them on top. Use a crunchy salt like sea salt or kosher salt for added texture.

Serve kale chips either as a novel snack or as a side to a vegetarian meal. I added my kale chips to a dinner of Parmesan-flavored couscous, mixed with steamed asparagus, sun dried tomatoes, and topped with slivered almonds. Any leftover kale chips can be crumbled and added to salads or soups as a flavor boost.

See? Bet you didn’t think you’d be craving kale chips!

Baked Kale Chips

1 bunch of kale, washed, and shredded into 1-inch pieces
1 tablespoon oil
1 teaspoon salt
1/2 teaspoon toasted sesame seeds

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

Toss kale in oil, spread on baking sheet. Sprinkle with salt (and other seasonings, if desired).

Bake for 10-15 until crispy, but not brown. Add to a serving bowl, sprinkle with sesame seeds.

Kendra Nordin blogs at Kitchen Report.

Related post: Green Beans with Toasted Almonds

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