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Controlled pour dispenser — drizzle olive oil without glugging
Premium cold-pressed EVOO — finishing, dipping, raw applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Premium cold-pressed EVOO — finishing, dipping, raw applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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heat the oven to 350 degrees. make sure the kale is dry; if it is not, it will steam rather than crisp in the oven. in a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). bake the kale chips until the leaves look crisp and crumble, about 12 minutes. if they are not ready, bake for another 2 to 4 minutes. remove from the oven and cool to room temperature. toss with the lime zest, sea salt and chile powder to taste.