Kale takes on a crispy, addictive texture when drizzled with olive oil and baked. Try these chips tossed into salads, crushed and sprinkled on popcorn, or used to garnish finished dishes—if you can keep from eating them all immediately.
- 2 bunches dinosaur kale (about 4 oz.), washed, stems and ribs removed, torn into bite-sized pieces
- 1 tbsp. olive oil
- Kosher salt, to taste
- Heat oven to 300°. Toss kale with olive oil and salt. Bake on a parchment-lined baking sheet 25 minutes or until crisp.