I’ve been trying to hop on the kale trend for awhile now. Despite a few substitutions for spinach in pasta recipes, I haven’t truly enjoyed eating this leafy green yet.
So I decided to take a different approach. The first thing I’d heard from kale-loving friends was to make sure the bunch I bought was fresh—so naturally I headed to the Downtown Farmers’ Market. Table Top Farm, one of my unofficial favorites, sells big leafy bunches two for $6.
After finding this incredibly easy recipe for peppered kale chips from Better Homes & Gardens, I knew I would be trying it with my leftover kale. Though I have a massive sweet tooth, I’m a big lover of crunchy snacks. So obviously a crunchy snack combined with a vegetable must be extra wonderful. Right? (Hint: I’m already addicted to them)
- 1 bunch fresh kale
- 1 Tb olive oil
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
Preheat oven to 300 degrees and prep baking sheets with parchment paper. Remove kale leaves from thicker stems and tear into smaller, bite-sized pieces. Rinse and dry kale pieces.
In a large bowl, combine kale with salt, pepper and olive oil. Toss by hand until the kale is evenly coated and spread across the baking sheet. Bake for 20 minutes. Stir gently and bake a few additional minutes or until kale is dry and crispy.