- cookie rack
- cookie sheet
Adapted from Jacques Pepin's More Fast Food My Way.
|Preheat the oven to 250°F.|
|Pull the curly kale leaves away from the stem and try to keep larger pieces intact. Wash the kale leaves in a salad spinner. We usually fill the salad spinner with water for the first rinse and lightly massage the kale to loosen the dirt. Then we rinse and spin the kale until we don't see any more sediment in the water.|
|Toss the kale in a large bowl with olive oil, salt and pepper. Add the chili flake if you want to spice it up. Arrange the kale pieces on a single layer on a cookie rack over a cookie sheet.|
|Cook for 20 minutes, check after 10 minutes. We sometimes move the leaves around to ensure even crisping. Kale should be dark green and crispy to the touch.|
source: Jacques Pepin's More Fast Food My Way