Baked Kale and Sweet Potato Chips
Reprinted from Giada’s Feel Good Food [1]. Copyright (C) 2013 by Giada De Laurentiis. Published by Clarkson Potter, a division of Random House LLC.
Ingredients
- 1 medium 8-ounce sweet potato
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
3 large kale leaves
Directions
- Position an oven rack in the center of the oven, and preheat the oven to 350°F.
- Using a mandoline slicer or a sharp knife, slice the potato into 1/8-inch-thick slices. Put in a bowl, and drizzle with 1 tablespoon of the olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets.
- Bake for 12 minutes. Turn the slices over, and continue to bake, checking every 2 minutes, until brown and crisp, 6 to 8 minutes longer. Season the chips with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper.
- Remove the thick stem from the kale leaves, and discard. Cut the leaves into 2- to 3-inch pieces. Put in a bowl, and drizzle with the remaining 1 tablespoon olive oil. Toss well. Arrange the kale in a single layer on a parchment-lined baking sheets.
- Bake the kale until crisp and slightly dark on the edges, 10 to 12 minutes. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Let the chips cool before serving.
Information
- Category
- Snacks, Vegetables
- Cuisine
- North American
- Yield
- Serves 4