I start prowling around 9 p.m., like a leopard in search of prey; if I’m not mindful, I can run into dangerous opportunities. I try to have some great late-night snacks at the ready, especially on weekends, when I tell myself sensibility is a fool’s errand, that I deserve something delightful. And this is why I’d like to salute Fine Cooking, a national magazine based in Connecticut.
I salute them because they introduced me to a simple snack that makes me feel I’m getting away with delicious murder, Crispy Kale Chips with Toasted Lemon Zest. Know this: I’m a potato chip nut, and I don’t need them after trying a bowl of these little marvels. Instead, I luxuriate in my heart-healthy late-night indulgence. And then I think about making more.
Ingredients
- 9 to 11 ounces curly Kale mature, trimmed and torn into bite-size pieces
- 3 tablespoons olive oil extra virgin
- 2 teaspoons apple cider vinegar
- 2 tablespoons lemon zest finely grated, (from about 2 large lemons)
- kosher salt
Servings:
Instructions
- Position a rack in the center of the oven and heat the oven to 375°F.
- Pile the kale on a large rimmed baking sheet. Toss with the olive oil and vinegar. Sprinkle the lemon zest over the kale and then season very lightly with salt.
- Spread the kale evenly on the baking sheet and roast until it has begun to steam and dry out around the edges of the leaves, about 5 minutes. Using tongs, toss the kale, keeping it evenly distributed, and rotate the baking sheet to ensure even cooking. Continue to roast until the kale is dark green and shatteringly crisp, 7 to 10 minutes more. Some of the edges may begin to brown. Serve hot or at room temperature soon after roasting.
