Kale Chips

Act I, Scene I

(Husband walks into kitchen. Wife is pulling kale leaves off stems.)

Husband: "What are you making?"

Wife: "Kale chips."

Husband: ".........................kale chips."

Wife: "Kale chips."

(Husband feigns a look of interest, nods, then exits kitchen to go putter in the garage.)

*END OF SCENE*

Wondering what to bring to that football tailgating party this weekend? Surprise your beer-guzzling, brat-eating friends with...kale chips!

Before you run away in horror, these suckers are addictive.  No, they don't taste exactly like potato chips, but if you like kale and/or greens at all, and you like crispy snacks, you'll dig these.  They remind me of Japanese cuisine - really light and delicate, fresh, a little salty. And I've been seeing them EVERYWHERE.  Food Network Magazine has them in the October issue, as does another national food magazine I was flipping through at Barnes and Noble the other day. Then I saw them on Joy the Baker's blog and thought it was a sign, a perfect trifecta of indicators telling me I must make kale chips.

I had regular 'ol curly kale from my CSA share in the fridge, although you can use any kind of kale.  I ripped the leaves off the stem, piled them on a rimmed baking sheet, drizzled them with olive oil and sprinkled Old Bay seasoning generously over it all. I did make a mistake here, though - by piling them up, the leaves at the bottom of the heap steamed rather than crisped up.  Lesson learned - one layer of leaves at a time, please.

After about 15 minutes in the oven, I could definitely smell something cabbage-y.  I opened the oven to stir them around and was surprised that some where already crisping up nicely, even browned.  After a few more minutes, I pulled them out, gently laid them on a paper towel to cool and tried one. And then another. And then all the steamed bits. And then most of the crispy ones, vowing to make these again very soon.

Act I, Scene II

(Husband walks in from the garage. Wife removing kale chips from pan.)

Wife: "Hey, wanna try one of these?"

Husband: "Sure." (Takes a kale chips from wife's hand.) "Those are pretty good."

(Husband doesn't eat another one while wife continues to nibble happily.)

*END OF SCENE*

Kale Chips
Pull leaves off one bunch of kale and place on rimmed baking sheet with little overlap.  Drizzle with olive oil, sprinkle with Old Bay seasoning (or salt and pepper or whatever you want, really) and bake at 400 degrees for 20-25 minutes or until crispy and browned, stirring once during cooking. Cool on paper towels.  If you have any leftover, they should keep for a couple days in an airtight bag or container.