Baked kale chips

I have a wee confession to make.

Kale is one of those vegetables that I walk past in the grocery store. No eye contact. No howdy-do. Nuthin'. I head for the broccoli (possibly the broccoli rabe if I'm feeling adventurous), the onions, the asparagus, the spinach (sometimes the bok choy). I'm not even sure that "kale" was in my vegetable lexicon.

But when kale showed up in my CSA box, I was super excited. (Yeah...I know...kale excites me. I must lead a sad sort of life...) I'd wanted to make kale chips ever since a friend posted about them on Facebook. A green leafy vegetable that preschool children devour? That's crispy and light and snack-a-licious? There must be some sort of catch, right?

Let's find out.

(On the plus side, the beautifully ruffled kale that I received proved to be quite photogenic. Intricate and organic.)

I was a bit surprised when I washed the kale. The leaves felt rubbery, not delicate like lettuce. They felt more like cabbage. I was growing ever more dubious about the kale chips.

The verdict? I need not have worried. They were light, crispy, salty perfection. Exactly as advertised. Best of all, Pretzel Boy ate a few kale chips. He then ate a few Cape Cod potato chips and mused, "How can they taste the same? One's a leaf, and one's a potato." If the pickiest of the picky will eat these chips, I'm officially calling this one a winner.

Baked kale chips
Seen on epicurious.com and smitten kitchen

1 bunch kale (approximately 12 leaves)
1 tablespoon olive oil
salt and pepper to taste

Preheat oven to 275ºF. Wash and dry kale. Cut away stalk and center rib, and cut into large pieces. Toss with olive oil, salt, and pepper. (Hint: Use much less salt than you think you need. My first batch was much too salty.)

Place in a single layer on parchment paper-covered baking sheet. Bake for 25 minutes or until crispy. Place on rack to cool.

(For a delicious variation, add a pinch of paprika and garlic powder before baking.)