Oh. My. God.
So Tuscan Kale is kind of sexy right now, in a weird, leafy green vegetable sort of way. You didn’t think that was possible did you? Well it is. Check it: it’s gotten fancy write-ups in the New York Times and Bon Appetite. That’s pretty much the definition of sexy food.
So anyway Tuscan kale goes by about a bajillion other names, including dinosaur kale, black kale, and something Italian that I can’t be bothered to look up on Google right now. It’s dark green, it’s got all sorts of crazy vitamins, and frankly I’ve always lumped it together with spinach, Swiss chard, and collard greens in the category of “food best sautéed.”
HOWEVER! I was intrigued by the idea of roasting kale chips, especially after the favorable experiences I recently had roasting Brussels Sprouts. Some of the leaves fell of the sprouts and got all crispy and chip-like so I knew it was a possibility.
And conveniently, we had some Tuscan kale left over from some soup last week that really needed to be cooked. So I whipped out the recipe from the Times and went to town.
And oh my god, kale chips are amazing. They got all nutty and crispy and glorious. If you’re reading this and you’re at all intrigued I recommend that you stand up, walk in a dignified, yet speedy manner to your preferred form of transportation, and get down to your favorite grocery store and buy some kale.
Here’s what you’ll need to make roasted kale chips.
Total: $11.76 for 4-6 servings if you use the whole bunch, or $2.35 a serving.
You’ll note the lack of quantities. That’s because this is so easy. Start by preheating your oven to 400 degrees. Wash as much Tuscan kale as you feel like eating and pat it dry or toss it in a salad spinner.
Arrange the kale on a cookie sheet and brush each leaf lightly with olive oil. Be sure to use a light hand with the oil – it’s easy to go overboard and then the kale chips will be greasy and not really crisp up.
Sprinkle with salt and pepper and toss in the oven. Check them every couple minutes and flip them once or twice until they’re paper thin and crispy. If you want to be extra fancy and dramatic, serve them in a rocks glass or some other dish that will allow them to stand upright.
Your friends and associates will be impressed, I promise.