- 2-3 bunches of red or green curly kale (I’ve tried Lacinato and I don’t think it works as well. I usually use 2-3 bunches since it shrinks as it roasts and 1-2 bunches is never enough.)
- De-stem it. Easiest is to just rip it off the stem in smallish pieces.
- Soak it. In a big bowl of cool water with a few tablespoons of red wine vinegar. This will clean all the dirt off the leaves. I usually soak it for 2-4 hours. Rinse it in clear, cool water.
- Dry it. I use a salad spinner and then I spread the dry kale on a kitchen towel to let it air dry for about another hour. It needs to be dry, but not wilted. If I run out of time, at this point, I will roll it in the kitchen towel and store it for up to 24 hours. Too much longer and it will wilt.
- Roast it. Preheat the oven to 250. Spread the kale out on two jelly roll pans (they have a small sides to keep the kale on the tray.) I use good quality olive oil and garlic salt. Take the top off both bottles before you start. I pour about three-four tablespoons into the palm of one hand and rub my hands together. Next I fluff the first tray of kale with my olive oil soaked hands. I then sprinkle some garlic salt. How much is totally a personal preference. Fluff a little more and add a little more garlic salt. Spread the kale on the tray so that none of the tray is showing. The first tray is now finished. Repeat for the second tray.
- Put the trays in the oven for 15 minutes. At the end of 15 minutes, use a flexible turner to flip the kale over and move it around. Again, spreading it out as thinly as possible. Repeat this process two more times (for a total of 45 minutes.)
- After the third kale flipping, turn the heat up to 275 and roast for an additional fifteen minutes (for a total of 60 minutes.) If it’s not crispy enough, just keep it in longer. (Once I took it out too soon and let it cool. After I realized it was a little too soggy, I put it back in the oven at 275 for another 15 minutes and it came out perfectly.)
- That’s it. You’re done! Enjoy! It will keep in an airtight container for up to a week – if it lasts that long!