Kale Crisps

I vaguely remember Michael Pollan promoting his book, In Defense of Food on some t.v. show or other when he made these kale crisps to go with baked fish wrapped in grape leaves. That was a while back because I believe he has a new book out.

Funny how a certain memory just surfaces and takes over because one afternoon, I suddenly had this overwhelming desire to crisp some kale. I sold the idea to Rosalind by telling her that they're supposed to taste like french fries. With that, my baking partner agreed to walk with me to the store to acquire a bunch of kale.

These are unbelievably addictive! Our intention was to have these as a side dish for dinner but Rosalind and I just kept munching on them so there wasn't much left by dinnertime.

Kale Crisps

1 bunch of Kale
drizzle of olive oil
salt and pepper to taste

Wash the kale and remove the leaves from the stem. Dry the leaves using a salad spinner (or pat them try with clean kitchen towel).



Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat evenly. Spread evenly on a baking sheet.

Bake at 325F for about 15 minutes or until desired crispness is reached. Watch out though: they taste bitter when burned.