Again with the Kale Chips

This will be our last post on this subject, we promise. But last week's CSA box offered up a gigantic, ruffly head of curly kale, so we decided to try making chips again. Our first attempt, with dinosaur kale, resulted in delicious but very fragile chips; we wondered how the tougher leaves would work. So we cut away the stems, tore the leaves into palm-sized pieces, tossed them with about a tablespoon of olive oil and a little salt, and roasted them for about 40 minutes at 250 degrees.

The results were even better than our first batch: the thicker leaves resulted in more-substantial chips, and the longer roasting time made them so addictively crunchy that we ended up consuming the whole batch in about 24 hours.

Usually we split our CSA box with Kevin and Cynthia, but Cynthia had given us the whole bunch of kale, claiming that she didn't like it. But once she tasted the chips, she was astonished and converted.