Packed with vitamin C, antioxidants and omega-3s, kale is a versatile and popular superfood. It’s great for smoothies and salads, but did you know that it also tastes great as a crispy baked snack? Try this simple kale chips recipe from the U.S. Department of Agriculture’s “What’s Cooking? USDA Mixing Bowl” website.
To make ahead, store in an airtight container at room temperature for up to two days.
Yields 4 servings
16 cups kale (tough stems removed, leaves torn into pieces)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Position racks in the upper third and center of oven; heat to 400° F.
If kale is wet, very thoroughly pat dry with a clean kitchen towel. Transfer to a large bowl. Drizzle the kale with oil, and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Distribute a layer of kale on two large rimmed baking sheets, making sure the leaves don't overlap. (If the kale won’t all fit, make the chips in batches.)
Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)