All Hail the Kale (and Other Veggie) Chips

be trusted… ever… even in a game of Monopoly. But what I will tell you is that these and other veggie chips are perfect vessels for salt and seasonings, to distract you from the fact that they’re healthy. And when it comes to the mundanity of everyday life, I’ll take distractions in any form.
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Ingredients

  • 1 bunch kale washed and dried
  • 2 tablespoons olive oil
  • Za’atar optional
  • Kosher salt

Instructions

  • Preheat the oven to 275ºF.
  • Stem the kale and tear the leaves into bite-size pieces.
  • Toss the kale with the olive oil to coat, massaging the oil into the leaves gently.
  • Sprinkle with za’atar, if using, and season with salt.
  • Spread evenly in a single layer on two baking sheets and transfer to the oven.
  • Bake until crispy, rotating the pans halfway through, 25 to 30 minutes.
  • Remove from the oven and serve.

Notes / Tips / Wine Advice:

Looking to make other vegetable chips, such as beet or sweet potato chips? Using a mandoline, slice the vegetables very thin. Toss with olive oil, season with salt, and bake in a preheated 375ºF oven for 15 to 20 minutes, until crisp. Remove from the oven and let cool before serving.
BASIC BASICS
While you could buy already chopped kale in a bag, you run the risk of the large, woody stems being included. I prefer to buy a bunch of kale and stem it myself, then breaking up the leaves into bite-size pieces by hand.
Wash and dry your kale completely before roasting. Excess moisture on the kale will result is a less crispy chip.
Massage the oil into your kale. Kale is a sturdy green and can benefit from a quick oil massage to soften it.
Make sure your chips are spread out in an even layer on your baking sheet, not overlapping, for best results.
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Course Snacks
Diets Vegetarian