Kale Chips with Toasted Nori
I love it when America obsesses over something and it really takes off. And today, people are going nuts over kale, which is a good thing because kale is an amazing source of vitamin A. Paired with the toasty, sea-mineral accent of roasted nori — itself a nutritional powerhouse of both vitamin A and calcium — it makes a delicious, super-healthy alternative to the standard football-watching fare. With the right amount of seasoning, these are a knockout.
Click here to see 'Sweet' Cooking Advice with Sam Talbot.
- 1 large bunch (about 1 1/4 pounds) kale, stems and center ribs discarded, leaves roughly torn
- 2 sheets nori, cut into 1-by-2-inch strips
- 1/4 cup Roasted Garlic Oil* (see below)
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- Grated zest of 1 lemon
Preheat the oven to 350 degrees. Line 2 baking sheets with foil or parchment paper.
In a large bowl, combine the kale, nori, and oil and toss until coated. Spread the kale and nori on the baking sheets and sprinkle with the salt and pepper. Bake until the kale and nori are crispy, 6-8 minutes. Be careful not to cook much longer, or the nori and kale will turn dark and bitter.
Remove from the oven and sprinkle with the lemon zest. Let cool to room temperature before serving.