Kale Chips

Kale is plentiful in fall and winter farmer's markets. It's versatile, good in soups and as a side dish. One of my favorite uses for the leafy green is as chips--roasted at a high temperature in the oven for less than 10 minutes. Again, it is a gourmet and impressive appetizer that takes no time at all. It's a great dish for guests to munch on while waiting for dinner...health and delicious.


Kale Chips

• Curly kale (this amount is for 1 regular bunch)
  
• 1 1/2 T Olive oil
• 1/2 t Kosher salt or sea salt (to taste)
  

Rinse and dry kale, then cut or tear it into chip sized pieces. I often take out the stem, since it can be bitter. Toss with the olive oil and salt. Spread out on a sheet pan and roast at 450º for 5-10 minutes (until kale is crispy but not burnt).