Yields a bunch of chips (about 3 cups)
Preheat oven to 200°
1 large bunch of curly kale (I’ve never made these with Tuscan Kale,
but let me know how it comes out if you give it a go!)
1-2 T extra-virgin olive oil (I used the oil reserved from
my garlic confit for added flavor.)
1 t sea salt
Freshly ground pepper, to taste
Red chili peppers, sliced or red pepper flakes, to taste
1. Stem and wash kale and set on clean kitchen towels to completely dry.
2. Spread kale leaves evenly on a sheet pan and drizzle 1 T of oil on the leaves. Toss them to make sure all leaves have some oil but aren’t truly “wet”. 1 T is usually enough since you don’t want the leaves weighed down by the weight of the oil. If you have a super large bunch of kale (lucky) then you can go with the other T.
3. Add sea salt, ground pepper and chili peppers/pepper flakes and toss to coat evenly.
4. Set the sheet pan on the middle rack and set your time for 15 minutes. Check back and turn leaves over using tongs. Let the kale cook for another 15 minutes. You may need to adjust the time depending on your oven’s heat and circulation. A convection oven tends to produce drier, lighter chips. (If using a convection oven, you can set temp to 175°.)
5. Remove from oven when done and enjoy right off the sheet pan (I usually do) or wait till it cools before putting it into a serving bowl.