Crunchy kale

I was watching Jacques Pépin this weekend and saw a great recipe for a folic acid rich, crunchy snack.  It’s simple and yummy, so I thought I’d share it with you, too.

Wash and pat dry a large bunch of kale.  Pull the leaves off the stems and save the stems for soup.  Cut the leaves into large pieces, place in a bowl and add one tablespoon of olive oil.  Toss and lightly coat the kale.  Place the kale on a rack on a cooking sheet and put it in a 250 degree F oven for no more than 20 minutes.  Remove kale from oven and let cool.  It will be nice and crunchy and so much better for you than potato chips.

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4 Responses to “Crunchy kale”

  1. bevson Says:

    This sounds absolutely fabulous! I love roasted veggies anyway and this is especially intriguing.

  2. DBWhipkey Says:

    I thought he deep fried the kale?

  3. Lindsay Says:

    Nope, he baked the kale. Makes it much healthier that way. Thanks for stopping by!

  4. Marcia Says:

    Love this recipe!!!!

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