Kale Chips

By David Hu
A new video for Video Friday

I admit I don’t like dark, leafy green veggies. So when I learned from Katie Barreira, former Special Fork cooking newbie blogger, about kale chips, I was sold! What wouldn’t taste good turned into a chip? Great taste, good nutrition and easy to boot. It’s a win-win.

Kale Chips
4 kale leaves
About 2 tablespoons olive oil
Kosher salt

Heat oven to 350° F. Trim stems and lay kale leaves out flat on a baking sheet in a single layer. Use a pastry brush to brush leaves with olive oil and bake until crisp, 10 to 15 minutes, depending on the variety of kale. While still warm, sprinkle with salt. Makes 4 large chips. Recipe adapted from Katie Barreira.

Party Pleaser tip from Katie: “I like to stand these attractive crisps in a glass and put them out for snacking. They double as décor, until eaten up!”

For more delicious kale recipes from Special Fork bloggers:

• Lemony Kale Salad with Apples and Nuts
• Pasta with Sausage and Kale
• Rubbed Kale with Sea Salt and Lemon
• Sautéed Winter Greens with Raisins and Pine Nuts
• Lemony Orzo Pasta with Kale and Grape Tomatoes

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Related posts:

1. Kale: Enjoying Bitter
2. A Lenten Fish and Chips Dinner
3. Superstar Kale Salad
4. Coleslaw – a Great Winter Side Dish
5. How to Make (Better) Breakfast Sandwiches