I've been on a vegetable roasting kick for the past year. Aside from these delicious roasted brussels sprouts, my other staple is roasted kale. These crisp up very nicely and amazingly do take on the satisfying crunch of real chips. Don't be overly ambitious like me in piling kale leaves onto your cookie sheet - it's important to bake these in 1-2 layers so that they cook evenly and all take on the same texture.
If you don't plan to serve this immediately, I'd suggest letting them cool in a single layer on the cookie sheet before you place them in a container. Otherwise, any residual heat will cause them to soften inside the container and lose their crunchy texture. Good luck with that though, we snacked through half our batch before it even made it onto the dinner table. :)
Oven Roasted Kale Chips
1 bunch of curly green kale (another variety of kale should work too)
1 tablespoon olive oil
1/2 teaspoon sea salt, or to taste
1/2 teaspoon smoked paprika, optional
- Preheat oven to 300F.
- Remove the stems and cut off the tough center ribs of each kale stalk. Cut leaves into bite-size pieces, roughly 2" in diameter.
- Wash kale thoroughly and spin dry in a salad spinner. Give it a few extra spins since it's crucial to get them as dry as possible or else the water droplets will steam your kale in the oven.
- In a bowl, toss leaves with olive oil, salt, and paprika. Spread leaves in a single layer onto a cookie sheet. Use an additional cookie sheet if necessary.
- Bake in the oven for 15-20 minutes until crispy. Ten minutes into baking, check on the kale and use tongs to stir or gently turn the leaves over for even baking. When kale is crispy, remove from the oven and serve immediately or leave the chips on the cookie sheet to cool.