At the heart of the kale craze is a salty snack called “kale chips.” They are, quite simply, fantastic! Crisp, light and pleasantly salty, they're the perfect treat for a junk-food fan though have less than half the total fat of their potato counterparts. The more kale chips you crunch on, the more cancer-fighting antioxidants you feed your body, the more vitamin A you flood your system with, the more heart-healthy fiber you load up on. How many snack foods can boast that? All you need are three ingredients and 10 minutes to transform kale — along with its calcium, iron and vitamins A, C & K — into addictive finger food. Change-up the flavor by mixing the sea salt with a pinch of cumin, red pepper flakes, curry powder, or any dried herb or spice you like. There’s local kale available at farmers’ markets. Eat it up before the season ends!

1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Serves: 4, about 2 cups each


1. Position racks in upper third and center of oven; preheat to 375°F.

2. If kale is wet, very thoroughly pat dry with a clean kitchen towel.

3. Transfer the kale to a large bowl, then drizzle with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat.

4. Fill two large rimmed baking sheets with a layer of kale, making sure the leaves don't overlap (If the kale won't all fit, make the chips in batches).

5. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8-12 minutes total (if baking a batch on just one sheet, start checking after 8 minutes to prevent burning).

To make ahead of time, store the kale in an airtight container at room temperature for up to two days, and for the best result, don't overcrowd the pans.

From Kitchen Daily