If you haven’t jumped on the kale chip bandwagon yet, you’ve probably at least heard of them. I love kale chips. They take a sometimes hard-to-swallow vegetable and turn it into crispy salty melt-in-your-mouth goodness. Salad savoy is a relative of kale and is packed with vitamins A & C, calcium and iron.
Because we received 3 bunches of salad savoy in our co-op basket this week, I have had the chance to try it a few different ways. Last night, I added it to a shrimp stir-fry. Tonight, I will use it raw inside of our fish tacos. But this afternoon, I wanted to roast it kale-chip style.
The salad savoy chips came out of the oven and did not disappoint. Crispy, salty and beautiful. I could barely get photos of them before the family gobbled them up. Even the kiddos enjoyed them.
1. Preheat oven to 350 degrees. Wash salad savoy and remove leaves from stems. Toss leaves in a bowl with olive oil.
2. Line a baking sheet with parchment paper. Lay salad savoy leaves in a single layer on the baking sheet, making sure that all leaves are open. Sprinkle with sea salt. Bake for 16 minutes.
3. Serve and watch them disappear!