Kale Chips

Tuscan Kale Chips Recipe from Bon Appetit:

Ingredients

• 12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed


• 1 tablespoon olive oil

Preparation

Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

Notes from Adrienne

This time, we kept the kale chips in for about 25-30 minutes before they started smelling like they were burning. Next time, we'll take them out at around 20 minutes. The kale chips are crispy (they break into pieces when you bite into them), salty, nutty, and earthy. They taste like a terrestrial variety of Korean nori (dried, roasted seaweed).