Kale baked until crisp in a low oven is can’t-stop-eating-it good, say Chowhounds. Ruth Lafler had some at a party, and says, “everyone was amazed at how fun and delicious it is, especially for something that easy.” “Hot damn this is good!” raves extrasalty. “The first batch didn’t even make it from the baking sheet to the serving bowl.”

Here’s how: Remove stems then tear kale leaves into pieces. Toss with a tablespoon of oil and a sprinkle of salt. Place on a baking rack set over a sheet pan and bake at 250°F for about 25 minutes, tossing about halfway through. “The kale will darken in color and diminish in volume dramatically,” says yumyum. “[The] result is a crispy crunchy snack that makes it easy to get your kale.”

Hounds warn against using too much salt, since it becomes concentrated as the kale shrinks. scuzzo has tossed it with a mixture of wasabi, soy sauce, garlic powder, olive oil, and salt, and says it was “a stellar combo.” He adds, “A bit of cayenne is nice too!”

Board Link: Jacques Pepin’s crispy kale

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