During the week we try to keep it healthy—and given that tonight, I’m told, is a particularly riveting match-up on Monday Night Football, my husband is not necessarily on board. So here’s a compromise we can both live with: kale chips. They are loaded with antioxidants and other goodness, but are every bit as satisfying as a potato chip.
My favorite method is inspired by Chef Dan Barber of Blue Hill Farm in New York. First, you’ll want to use Tuscan kale, which you’ll find under a myriad of names including cavolo nero, dinosaur kale, Lacinato kale, black kale, but is basically the one with long bumpy leaves. Rinse the leaves, dry and cut in half to remove the center stalk. Then toss them in a bowl with a tablespoon of good olive oil and a little salt and pepper. Then arrange leaves in a single layer on two baking sheets, and bake at 250 for 30 minutes or so. They are so nutty, crispy, slightly briny, and betcha can’t eat just one.