Move over potato. There’s a new chip in town: all hail to the kale. Tossed with olive oil, the kale bakes up so crisp-thin, it shatters in your mouth. No need to dip with this chip; just sprinkle with a little flaky sea salt and serve in a big bowl for nibbling. They’re great for any book club gathering or for football playoffs this upcoming weekend: the perfect counter point to pigs in a blanket.
Prep time: 5 minutes
Total time: 30 minutes
Serves 6 to 8
1 large bunch kale, stems removed
1/4 cup olive oil
flaky sea salt
Heat the oven to 300°F. Tear the kale into 2-inch pieces (10 to 12 cups total) and divide among two rimmed baking sheets.
Dividing evenly, toss the kale with the oil, making sure each leaf is lightly coated. Bake until the chips are crisp, 20 to 25 minutes. Sprinkle with salt and serve.
The chips will last for up to 3 days in a resealable plastic bag.