Ingredients
- 1 medium sweet potato (8 ounces)
- 2 tablespoon extra-virgin olive oil
- 3 tablespoon large kale leaves
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Baking Directions:
Position an oven rack in the center of the oven and preheat the oven to 350 degrees.
Using a mandoline slicer or a sharp knife, slice the potato into 1/8-inch thick slices.
Put in a bowl and drizzle with 1 tablespoon of the olive oil.
Toss well.
Arrange in a single layer (without overlapping) on parchment-lined baking sheets.
Bake for 12 minutes.
Turn the slices over and continue to bake, checking every 2 minutes, until brown and crisp, 6 to 8 minutes longer.
Season the chips with ½ teaspoon of the salt and 1/8 teaspoon of the pepper.
Remove the thick stem from the kale leaves and discard.
Cut the leaves into 2- to 3-inch pieces.
Put in a bowl and drizzle with the remaining 1 tablespoon olive oil.
Toss well.
Arrange the kale in a single layer on parchment paper-lined baking sheets.
Bake the kale until crisp and slightly dark on the edges, 10 to 12 minutes.
Season with the remaining ¼ teaspoon salt and 1/8 teaspoon pepper.
Let the chips cool before serving.
