Crispy Kale

I first came across this recipe in Betsy Block’s The Dinner Diaries (Algonquin Books, 2008). If you have ever tried to reconcile ethical and sustainable food choices with a household full of picky eaters, then you will enjoy the book, as well as this recipe. Everyone likes the texture of this kale – as Block writes, “this kale is crackly, crispy, and salty – what’s not to like?” You could even just call them “green chips”!

1 head curly kale

1 tbsp. extra virgin olive oil

Salt and freshly ground pepper to taste

Preheat oven to 350° F.

Wash and dry kale. Trim any tough stems, then chop or tear into medium-sized pieces. Pour oil into a salad bowl, add kale pieces and toss to coat. Add salt and pepper to taste. Bake 12-15 minutes, giving the pan a shake every 3-4 minutes to avoid any charred bits.

Once you’ve mastered these plain, it is easy enough to improvise variations, adding a minced garlic clove to the oil, or some ground cumin and coriander with the salt for spicier kale.

In humid weather, the kale may lose its crunch quite quickly, so serve immediately, or just return to a hot oven for a few minutes to crisp it up again prior to serving.

Serves 2-3 as a side dish or snack.

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