Getting your player ready...
Recipe by Tucker Shaw. Put these out as bar snacks during cocktail hour, or float them on top of a cold potato soup. And get creative with seasonings; salt is nice, but so is a little chili powder, a dash of celery seed, and, believe it or not, a pinch or two of sugar — added after the kale has cooked, but before it has cooled. Makes about 4 servings.
Ingredients
1 large bunch of kale, washed and ribs removed
About 2 tablespoons olive oil
A pinch or two of salt
Directions
Preheat oven to 300 degrees. Cut kale into 2-inch pieces. Toss with olive oil and salt. Lay onto baking sheet and bake about 20 minutes, turning the leaves halfway through, until kale is crispy.
