Adventures of the Heart
Mary Zalmanek
Appetizers: Kale Chips

Recently Patty Podszus described kale chips to our knitting group.  She made them sound so good that I bought kale on my way home to try that night.  I've since served them to at least thirty people.  They have been a hit with people of all ages. 


Serves 6


1 bunch kale (any kind of kale works, but curly kale is my favorite)

Olive oil spray

Sea salt to taste

Sesame seeds (optional)


Preheat oven to 300 degrees.  Rinse kale in cold water and shake dry or spin in salad spinner. Dry with paper towels.  The drier you get the kale, the better the chips will taste. Cut out woody stems, then tear kale into chip-sized pieces.  Pile kale onto rimmed baking sheet and spray lightly with olive oil. Toss. Spread kale pieces out so that there is a single layer.  Sprinkle with salt and/or sesame seeds.


Bake about 10 to 15 minutes, but check after 7 minutes or so.  Kale will be crispy.  Some pieces may be slightly browned.  Serve immediately.