Cavolo Nero Kale Chips
My fabulous Aunt Jan introduced me to the addictively delicious treat known as kale chips Stateside in June, making them from a bunch of mature cavolo nero, and serving them up elegantly in a tall glass a la Dan Barber. Now that I’m back in a winter (almost spring!) garden filled with greens, I’m making them almost every other day.
I have been experimenting with all different types of kale, cabbage and greens, and they’re almost all good. Young cavolo nero, also known as lacinato kale, Tuscan kale, and dinosaur kale, is my favorite to use, but curly kale, red Russian kale, squire kale and even savoy cabbage leaves work well too. Mustard greens, not so much. But since they’re taking over the garden, we’ll figure out some great things to make with them by next week. (Your favorite mustard green recipe suggestions are very welcome!)
Ingredients:
1 bunch cavolo nero, other kale and/or savoy cabbage leaves
1 tablespoon olive oil
1 teaspoon sea salt
Directions:
- Wash the leaves and dry them well. To tear or not to tear? I prefer to leave the stems intact — with younger kale, the stems aren’t thick or tough, and they still get crispy and delicious.
- Toss with olive oil and sea salt.
- Preheat an oven to 180° C (350° F).
- Line a baking sheet with parchment paper (optional, but makes for joyfully easy cleanup) and arrange the leaves in a single layer. You may need two baking sheets, depending on leaf size and number.
- Bake until the edges are crisp but not burned, approximately 10 minutes.
Delicious variations:
- toss in some apple cider vinegar with the olive oil and salt.
- add cumin
- add cayenne pepper
- add curry powder
- add finely grated parmesan (or other) cheese
Enjoy them in a glass, on a plate, crumbled on some popcorn, in your mouth…
