Can you believe we’ve never published a recipe for kale chips? Talk about a fun way to use up harvest extras. We made up for lost time by perfecting three flavours, all delicious as cocktail-hour companions or as healthy after-school snacks. Have your pick of a Mexican-inspired lime-chili mix, Italian-style Parmesan cheese, lemon and black pepper, or the Japanese vibe of sesame-wasabi. (Pro tip: Use these combos to boost your next batch of popcorn.)
With both racks in the middle positions, preheat the oven to 275°F (135°C). Line two baking sheets with parchment paper.
Wash the kale, drain and dry thoroughly with a clean dishcloth. Remove the stems and tear the leaves into bite-sized pieces. Scatter on the baking sheets. Drizzle with the oil, salt and the seasoning of your choice. Using your hands, massage the oil, salt and seasoning into the kale.
Bake both sheets for 25 minutes or until the kale is crisp, switching the baking sheets halfway through cooking. Let cool completely on the baking sheets.
Serve as an hors-d’oeuvre or as a snack. The chips will keep for 1 week in a cool, dry place at room temperature.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.