Kale has really grown on me over the past few years. But I think it’s hard for even the kale-phobic to resist kale chips.
These don’t keep very well, but are delicious right out of the oven. This was a nice side to leftover turkey tetrazzini (recipe to follow).
Half a bunch kale (I used red Russian), torn into chip-sized pieces
olive oil
salt
Heat oven to 375.
Toss kale with a little olive oil and salt, and arrange in single layer on baking sheet.
Cook about 15 minutes or until crispy, turning once in the middle of the cooking time.
