It took me some time to become a fan of kale. When I was a kid, it hadn’t yet been popularized by the clean-eating crowd, so my dad never grew it. As an adult, every time I bought a bundle at the grocery store, it seemed overly chewy and fibrous—one of those vegetables you’re supposed to eat because they’re good for you but you don’t really enjoy. It wasn’t until I started growing kale in my own garden and harvesting young, tender leaves that I became hooked on its many varieties.

As I explain this week in my Twice as Tasty column for the Flathead Beacon, an easy way to make kale crisp and chewable—whether the leaves are young and soft, larger and fibrous, or starting to wilt in the fridge—is to roast it. Even the toughest leaves take on a delicate, crispy texture once you remove them from their ribs and bake them as chips. They’re so fragile that when the chip container is empty, tiny flakes remain behind, along with some of the sesame seeds I used as seasoning. I sprinkle these on popcorn to savor every last bite.
Learn to make Oven-Roasted Kale Chips