Kale Chips

This is the 1st recipe I decided to try out from my new cookbook, My Father's Daughter.  First, it looked very easy to make and second, I had a bunch of kale in my fridge.  I almost always have hearty dark green veggies like kale or swiss chard in my fridge because the fridge life for them is relatively long which gives me the flexibility to wait a week or so before I do something with it.  Usually kale is what you see as the decorative green vegetable sitting in the seafood refrigerated display case at the grocery store but it is such a tasty, healthy vegetable.  It's totally overlooked in my opinion.

I adjusted the recipe to decrease the roasting time because the 1st batch I made were too brown and toasty for my preference.  I like having the kale chips still somewhat green than completely brown.  These were a great accompaniment with my big glass of petite syrah and they are supposed to eaten like potato chips.  Enjoy!

Recipe
Adapted from My Father's Daughter

1 big bunch kale, stems discarded, and leaves torn into roughly 1 1/2 inch pieces
2 tablespoons extra virgina olive oil
Coarse salt

Preheat the oven to 400 degrees F.
Toss the kale with olive oil and spread out on two baking sheets.
Lightly sprinkle with coarse salt and roast for 8 to 9 minutes, or until lightly browned and crispy.

The kale shrinks and gets crispy during the roasting process.  The picture below to the left is the kale before roasting and the picture below to the right is after roasting.

This is a great healthy snack.  True veggies chips!