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Kale Chips

November 5, 2012

It’s November in Minnesota and it’s getting flipping cold outside.  (Highs in the 40’s Fahrenheit, that is.)  It makes me want to eat lots of hot soups, root vegetables … and kale.  Kale looks intimidating in the grocery store because the leaves feel like they’re as tough as a leather suitcase.  Not to fear!  If you bake kale in the oven, it will come out crispy and not tough at all.

You will need:

  • Two baking sheets.
  • One bunch of kale.
  • 3-4 tablespoons olive oil.
  • 3-4 teaspoons salt.
  • 1/2 cup Parmesan cheese.

Preheat the oven to 350°.  Grab the bunch of kale by the stem.

Rip pieces off of the leaves.  Keep going until you’re down to the midribs.

Rinse the kale pieces in a strainer and blot dry.  Add the oil, salt, and Parmesan and toss it like a salad.  Spread the mixture out evenly on the two baking sheets.

Bake the kale in the oven for 12 minutes.  They will come out looking like this:

The picture doesn’t really convey it, but these are delicious.  They taste like fresh, hot potato chips that happen to be green.

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