Here is another recipe that we used in our food production lab (you would think my entire cooking life has centered around that lab, with all the recipes I have kept from it).
These are very easy to make and keep pretty well (at least for the day) so you can make them in the morning and then serve them at your party later in the afternoon or at night.
Crispy Kale “Chips”
From: Food Network
Total Time: 45 minutes
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling (Keep a light hand on the salt. It may disappear among the folds of the kale chips or blend in with the olive oil, but it’s there and the chips can get very salty very quickly.)
- Preheat oven to 275° F.
- Remove the ribs form the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes (I opened up my oven slightly towards the end in order to let the moisture out and the kale crisp up). Serve as finger food.