I harvested the first of the fall kale this week, some lovely dark bluish green Lacinato. And harvesting a big tub of kale always gets me thinking about one of my favorite healthy treats: kale chips. If you’re looking for a way to get more superfoods like kale into your family’s diet, kale chips are a good place to start.
bowl of Lacinato kale (click on any image to enlarge)
The folks at Happy Acres (that would be my wife and me) really love their kale chips. Any type of kale will work for this recipe – red or green, curly or flat, though larger leaves will be a bit easier to work with.
kale pieces ready for the oven
Kale Chips 
Adapted from various sources
6 oz kale, chopped
1 tbsp olive oil
salt (optional)
1. Preheat oven to 300°F. Rinse and drain the leaves, then remove the stems and any tough center ribs (I lay the leaves flat on a cutting board and remove the stem and rib with a couple of knife cuts run lengthways along the leaf).
2. Next, cut the leaves into large pieces (2-3″), and toss them with the olive oil in a large bowl until the pieces are all coated with oil. Sprinkle with salt if desired (we usually leave ours unsalted).
3. Line a baking sheet with foil or parchment paper for easier cleanup. Arrange the kale pieces in a single layer on the baking sheet.
4. Bake for 15-20 minutes until crisp, then let baking sheet cool on a rack before removing chips.
Servings: 4
Nutrition Facts
Nutrition (per serving): 43 calories, 31 calories from fat, 3.6g total fat, 0mg cholesterol, 110.4mg sodium, 100mg potassium, 2.6g carbohydrates, <1g fiber, <1g sugar, <1g protein, 32mg calcium, <1g saturated fat.