The other day one of my neighbors and I were comparing CSA stories. In sharing with me some of her experiences with veggies she doesn’t normally buy like romanesco, fennel and kale, she mentioned having made kale chips. She said she tossed them with a little olive oil and salt and baked them until they started to brown. She also mentioned that she tried them at the co-op once where they had been tossed in vinegar before baked. A better way to go, she thought.
So, I tried it. Dinosaur kale, deveined, tossed in a little olive oil, sage leaves, salt, crushed red pepper and a dash of vinegar. Bake in a single layer on a cookie sheet at 375 degrees just until they start to brown on the edges (about seven minutes). Very nutty, very crunchy, very lizard-looking snack.