Hello, I’m Patty Raun, I am the director of the School of Performing Arts & Cinema at Virginia Tech. I accompanied this project from the very beginning. This is a recipe for kale chips – a lovely treat for family and guests alike.
1 bunch kale (6-10 ounces) 1 tablespoon extra virgin olive oil sea salt to taste chili powder to taste (or about 1 tablespoon)
Makes 3-4 servings of kale chips.
Preheat oven to 300F. Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. ( about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry. Put kale pieces into a large Ziploc bag (or use a bowl if you don’t mind getting your hands oily.) Add olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces and until all kale pieces are evenly coated with oil and slightly “massaged.” Open the Ziploc bag and sprinkle the chili over the kale leaves, then seal bag and shake to spread over all the leaves. Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. Check them every 10 minutes or so. When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.