Equipment
* optional
Ingredients
Main
- 250 g curly kale, washed, stems removed
- 15 ml extra virgin olive oil
Seasoning
- 2 g fine sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 135°C/275°F. Line a baking sheet with parchment paper.
Thoroughly dry the washed kale leaves using a salad spinner or by pressing them between clean paper towels until completely free of surface water.
Remove the tough center ribs from the kale and tear the remaining tender leaves into large, bite-sized pieces.
Transfer the dried kale pieces to a large mixing bowl. Drizzle with the extra virgin olive oil and massage gently with your hands to ensure every crevice is lightly coated.
Sprinkle the sea salt and freshly ground black pepper evenly over the oiled kale, tossing continuously to distribute the seasoning.
Arrange the seasoned kale leaves in a single, uniform layer on the prepared baking sheet. Ensure the leaves do not overlap.
Bake in the preheated oven for 15 minutes, rotating the pan halfway through. The leaves should look papery and stiffened but should still retain their green color.
Remove the baking sheet from the oven and let the kale rest undisturbed on the hot pan for 5 minutes. The leaves will finish crisping as they cool.
Chef's Notes
- Absolute dryness is non-negotiable for this recipe. Water acts as a barrier to crisping because it creates a steaming environment inside the oven.
- Less is more when it comes to the olive oil. Over-oiling will weigh down the delicate cellular structure of the kale leaves and prevent proper dehydration.
- A low, slow baking method around 135 degrees Celsius acts as a makeshift dehydrator, allowing the moisture to evaporate without burning the fragile leafy greens.
- Store leftovers in an airtight container at room temperature with a dry paper towel placed inside to absorb any ambient moisture that could soften the crisps.
Storage
Reheating: If softened at room temperature, re-crisp in a 135 Celsius oven for 3 to 5 minutes.
