Kale can be found fresh well into late fall and winter, even locally grown, given its cold hardiness. People who avoid greens can be persuaded to enjoy kale chips; getting the chips crisp but not burnt, however, can be tricky. I was forever overcooking my kale chips until, out of desperation, I added some leftover hummus to the mix. Eureka! I’ll admit that most of the chips don’t make it to a plate—when I pull them out of the oven midway through the cooking process, the kids and I grab the crispiest ones at the edges, so it’s become a kind of eat-as-you-go process!
Makes 6 cups
1 large bunch of leafy kale
1 tbsp olive oil
1/4 tsp salt 1/2 cup hummus
Wash and roughly chop the kale into chip-size pieces, removing the largest and hardest parts of the leaf’s rib.
In a large bowl, massage olive oil, salt and hummus into the kale with your hands until the kale is evenly coated.
Spread the kale on a parchment-lined baking sheet bake in a 350°F oven for about 10 minutes.
Turn the chips over and mix them around, then put them back in the oven for another 10 minutes.
Latham Hunter is a writer and professor. As a mother of five kids with varying dietary needs, she’s been working on gluten-free, dairy-free, vegan and vegetarian cooking for as long as she can remember. She focuses on sustainable, healthy ingredients, particularly organic, plant-based meals.