Edible Omaha

Kale Chips

Serving 4

  • 1 bunch kale
  • 1-2 tablespoons olive oil
  • Kosher salt, for sprinkling

Preheat oven to 350°.

Wash kale and thoroughly dry leaves in a salad spinner or with paper towels. Carefully remove the leaves from the thick stems and tear leaves into bite size pieces. Discard the stems.

Place kale in a large bowl and drizzle with olive oil. Rub oil onto kale using fingers, making sure to coat each piece. Spread kale on a cookie sheet and sprinkle with kosher salt. Bake until the edges are brown but are not burnt, approximately 10 to 15 minutes.

From Shari Gilg