Kale Chips with Za'atar
Crisp kale chips are the perfect conduit for my favorite flavor-maker on the planet, za’atar. Taste your za’atar and if it’s salty, no other salt is needed; if not, a sprinkle of salt over the kale will bring up the flavor nicely.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 bunch kale ((I like dino kale))
- olive oil
- za'atar
- fine sea salt
Instructions
- 1
Line a heavy duty sheet pan (18”x13”) with parchment paper, foil or Silpat. Place a rack in the middle position of the oven, and heat the oven to 300˚F.
- 2
Tear the kale into 3- or 4-inch pieces. Some will be smaller, and that’s fine. Place the kale in a big bowl, drizzle some olive oil over the top and sprinkle with salt if using. Mix the kale and oil with your hands until the kale is thoroughly coated.
- 3
Spread half of the kale out on the sheet pan in a single layer, with the dark green top-side of the kale facing up (veiny side down). Sprinkle liberally with za’atar.
- 4
Bake for 20 minutes, rotating the pan halfway through. Taste a chip to see if it has crisped up, baking another minute or two if not. Remove from the oven and repeat with the remaining kale.
- 5
Serve with cocktails, sandwiches, or just a good story.