Submitted by Hazel and Iris Chase Ethier for the Local Hero Challenge Recipe Contest.
Even Hazel loves these kale chips – and she is picky about her veggies. We get tons of kale from our CSA, and these chips are our favorite way to eat kale. In fact, these chips are the only way Hazel will eat kale.
- Olive oil
- Parmesan cheese
- Minced onions
- Minced garlic
- Curry powder
Preheat oven to 350 degrees
Wash kale leaves and tear the leaves into potato chip-sized pieces. Toss leaves with olive oil. Spread leaves on a baking sheet in a single layer. You can use parchment paper if you want less of a mess to clean.
Optional: Sprinkle salt or parmesan cheese or anything else you like over the kale leaves. Grated parmesan cheese is our favorite.
Bake for 8-10 minutes, checking often. The chips should be crispy and slightly browned.
We’ve tried many varieties of kale from our CSA and from farmers’ markets, and they have all worked well. We also tried swiss chard but that didn’t get crispy like kale does.