For such a sturdy and hearty vegetable when raw, this leafy green dehydrates and becomes almost delicate when cooked at a low temperature. For baking, you have two options: You can bake the kale on a cooling rack, which results in less crispy but sturdier chips. Or, you can bake it on a silicone-lined baking sheet, which results in optimum crispness but a more fragile product (you'll have to be careful when removing it from the baking sheet). Either way, this snack is quite addictive.
|1 bunch kale (8 to 10 cups)||2 tablespoons olive oil|
|2 cloves garlic, finely minced||Salt|
Preheat oven to 275 degrees F.
Wash and thoroughly dry kale. Pluck the leaves from the stems. Discard stems and tear the leaves into bite-size pieces and place them in a large bowl. Add the olive oil and garlic and liberally sprinkle with salt. Toss to evenly coat all pieces. Lay the kale in a single layer on either 2 cooling racks or 2 silicone-lined baking sheets.
Bake 25 to 30 minutes, rotating pans halfway through the baking process. Remove from oven and cool slightly. Kale chips will stay fresh in an airtight container for several days.
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