Ingredients
- 1 bunch lacinato or curly-edged kale
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- 2 tablespoons parmesan cheese, grated (optional)
Method
- Remove the center ribs and tough stems from the kale leaves. Tear the leaves into uniform pieces (roughly 2-inch squares). Wash and thoroughly dry the leaves, using a salad spinner or blotting them dry with paper towels.
- Put the kale in a large bowl. Drizzle the olive oil over top and toss with your hands, massaging the leaves with the oil to coat them thoroughly. Sprinkle the salt over top and toss again.
- Arrange the oven rack on the lowest level, turn dial to ‘Bake’, and preheat the KitchenAid Digital Countertop Oven to 300ºF. Line the baking sheet with parchment paper. Spread about 1/3 of the kale in a single layer on the baking sheet. (If the kale is too densely packed it will steam rather than roast and not get crisp.)
- Roast the kale for 10 to 12 minutes, and then remove the pan from the oven and stir the kale. Return to the oven and roast until the kale is crisp, 8 to 10 minutes longer. Repeat to roast additional batches.
- As an option, when you remove the chips from the oven, sprinkle each batch with 1 Tsp of either Parmesan or nutritional cheese (for cheesy tasting vegan chips).
