Looking for the greenest chip around? You won’t find it in an eco-friendly bag. It’s kale! The latest leaf to be seasoned and toasted packs in flavor and vitamins K, A and C. A simple recipe below from Bon Appetit (via Epicurious) brings out kale’s deep nutty flavor. If toasted kale isn’t your style, try sautéing it for a side dish or adding it to a homemade soup.
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.