Around our house, kale chips are a snack of first and last resort. Santa Maria whips them up nearly every day, or so it seems, and she's found a perfect way to make them. Or, perhaps, the perfect way to make them found her.
One recent weekend day she was preparing a batch in the morning, and then she had to run out to a yoga class. She turned the oven off before she left the house, and the kale chips sat in the oven while she was gone.
When she came back, a couple of hours later, she had the best kale chips ever. Sometimes, all you need to do in life is leave things alone. If you take this approach to kale chips, you can't go wrong.
Super Super Simple Kale Chips
- 1 head kale, leaves washed and dried; center stalk removed
- 1 teaspoon olive oil, or from a spritzer
- 1/2 lemon or lime, juiced, or to taste
- 1/4 teaspoon salt, or to taste
Preheat oven to 205 degrees.
Lay the kale out on a baking sheet, and spritz with olive oil, sprinkle with the juice, and dust with salt (if you don't have a spritzer, mix oil, kale, and seasonings in a bowl).
Bake in the oven about 30 minutes, or until the leaves are crisp.
Turn the oven off, and let them rest in the oven for an hour or so.