Looking for something munchy this Superbowl Sunday? Kale chips satisfy that craving for a crispy, salty snack while delivering fiber and vitamins. You won’t believe what you’re snacking on is actually leafy greens — some of the best foods you can eat. Tear a bunch into bite-sized pieces, toss them in heart-healthy olive or mild vegetable oil, sprinkle with salt and bake for 10 minutes for an inexpensive, nutrient dense nibble that are surprisingly similar to potato chips. Really!
Making kale chips is easy. Take a bunch of kale, wash if need be, and shake off as much water as possible — or pat dry with paper towel. Moisture will keep them from getting crispy.
Pull out the ribs (the thick parts, anyway) and tear the leaves into bite-sized pieces.
Drizzle with oil — olive, canola or other mild vegetable oil — and scrunch up with your hands to coat the leaves well. Don’t worry, they can take it. Spread them out in a single layer and sprinkle with salt.
Bake at 425F for 10 minutes, or until crispy and golden. Watch them carefully — ovens vary and they can burn fast.
P.S. They won’t retain their unbelievable crispness for long, and will get soggy if kept overnight in a plastic bag — they’re best eaten within a few hours of when they’re made.