How’s that for a bit of illiteration?  Even better is the crispy kale itself.  Sorry, the above picture does not actually contain any, but I thought I’d at least try to make your mouth water a little.  That was dinner on Saturday, Mediterranean style – beef with a sherry reduction, sauteed onion and jalapeno, hummus made with butter beans because we were out of garbanzos (try it – yum!), and assorted crunchiness including pickles that I made last summer.  Gosh they’re good.

Anyway, to the crispy kale.  I saw this recipe while I was rowing in the basement.  Jacques Pepin made some on his More Fast Food My Way.  I was very intrigued and luckily had some kale in the fridge.

1 small bunch kale, ribs removed, and torn into 2″ pieces

olive oil

salt

Preheat your oven to 250.  Toss the kale in enough olive oil to lightly coat it, then sprinkle with salt.  Place a rack on a baking sheet and evenly distribute the kale.  Do your best to make sure the pieces don’t overlap because where they do, it won’t be as crispy.  We want crispy!

Place the pan in the oven and bake for 25 minutes.  The kale will shrink up and get very dark.  Remove from the oven.  Your choice here – start snacking or wait until cool.  We went to town the moment we took them out.  Lighter than a chip, crispy, and crazy good!  Unless you have multiple racks and baking sheets to make more than one batch, the bummer part is that it is devoured within minutes.  Enjoy!