ROASTED KALE CHIPS
These roasted kale chips, from Tyler Florenceās Family Meal, are irresistible and make a great appetizer or snack.
Makes 8 to 10 servings
- 3 bunches black kale
- extra virgin olive oil
- sea salt and fresh ground black pepper
- Cut kale into chip-sized pieces, discarding the thick stems. Arrange on baking sheets lined with parchment paper. It is fine if they overlap.
- With a pastry brush, paint the top of each piece of kale with oil and sprinkle with salt and pepper.
- Bake in a preheated 325F oven for 30 to 35 minutes until crispy.