Baked Kale Chips
Adapted from a bunch of inspiring places
1 bunch (about 6 ounces) KALE (Lacinato or “Dinosaur” Kale but the curlier stuff works, too, possibly even better)
1 T EVOOiL
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (May Line with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until Crisp. Place baking sheet on a rack to cool.
Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn use less oil — perhaps half — so they grind without the “powder” clumping. Grind a Handful of chips (about half) in a mortar and pestle, as an example and sprinkle it over popcorn (1/4 cup popcorn kernels then cook in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently) Season with salt.
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