- 1bunch fresh kale
- 2tspolive oil
- salt, to taste
- Preheat oven to 350 °F.
- Wash kale and thoroughly dry it.
- Remove kale leaves from stems and tear leaves into bite-sized pieces.
- Place kale in a bowl. Add olive oil, and toss to fully coat leaves.
- Spread coated leaves out on a cookie sheet, and sprinkle with salt.
- Bake until edges are brown, but not burnt, about 10-15 minutes.
Storing Kale Chips
Kale chips are best when eaten fresh, but if you have any left over, you can store them for a few days. Put a little dry rice in the bottom of an airtight container and add the kale chips on top. The rice will absorb moisture to help keep the chips crispy.
Using Up the Kale Stems
Kale stems make a flavorful vegetable side dish. Once you’ve torn the leaves off the stems, wrap the stems loosely in a plastic bag and store them in a refrigerator until ready to use, or for up to one week. When ready, chop the stems into bite-sized pieces, then cook them in a lidded skillet with a little oil until they are tender enough to be easily pierced with a fork. Add salt to taste, and enjoy!
Alison Jones is a dietetic technician at the University of Vermont Medical Center.