Kale chips are so good that you don’t really need to do much to make them delicious, as evidenced by this recipe: Just a sprinkle of salt and pepper and we could eat them all without even realizing what happened.
- Yield: 4 cups
- Difficulty: Easy
- Total: 30 mins
- Active: 20 mins
- 1 bunch dino kale, stems discarded and leaves torn into large pieces
- 2 tablespoons olive oil
- Freshly cracked black pepper
- 1 teaspoon Maldon or other large-flake sea salt
- Preheat oven to 300°F. Wash kale and thoroughly dry in a salad spinner. Put kale into a large bowl, drizzle with oil, and toss to coat evenly.
- Arrange leaves in a single layer on 2 baking sheets. Bake, switching pan positions after about 10 minutes. Sprinkle with salt and pepper and bake until leaves are crisp but not browned, turning over as needed, about 5 minutes more. Let cool completely. Store in an airtight container up to 3 days ahead.