Baked Kale and Sweet Potato Chips
With a color combination as stunning as this, no one is looking for the fried potato chips, says Giada De Laurentiis. Kale is like popcorn—salty and crunchy and disappears in your mouth. The sweet potatoes are mellow and crunchy.
- 1 medium sweet potato, about 8 oz. (250 g)
- 2 Tbs. extra-virgin olive oil
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 3 large kale leaves
Position a rack in the center of an oven and preheat to 350ºF (180ºC).
Using a mandoline or a sharp knife, slice the sweet potato into slices 1/8 inch (3 mm) thick. Put in a bowl and drizzle with 1 Tbs. of the olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets.
Bake the sweet potato slices for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes, until brown and crisp, 6 to 8 minutes more. Season the chips with 1/2 tsp. of the salt and 1/8 tsp. of the pepper.
Remove the thick stem from the kale leaves and discard. Cut the leaves into 2- to 3-inch (5- to 7.5-cm) pieces. Put in a bowl and drizzle with the remaining 1 Tbs. olive oil. Toss well. Arrange the kale in a single layer on parchment-lined baking sheets.
Bake the kale until crisp and slightly dark on the edges, 10 to 12 minutes. Season with the remaining 1/4 tsp. salt and 1/8 tsp. pepper. Let the chips cool before serving. Serves 4.
Adapted from Giada’s Feel Good Food, by Giada De Laurentiis (Clarkson Potter, 2013).