Rachael Ray: Rachael's Daytime Talkshow

Nathan Myhrvold's Microwave Kale Chips

Aired on: November 28, 2012

Ingredients

Salt and pepper
1 bunch kale, washed and dried
Extra virgin olive oil, for drizzling

Yields:

Preparation

De-stem kale and rip into chip-size pieces. Drizzle with oil and work oil into kale so that it completely covers it. The oil is what conducts heat so it’s important to make sure kale is thoroughly covered.

Wrap a microwave-safe plate with a lip tightly with microwave-safe plastic wrap. Be sure not to have a clump of plastic wrap at the bottom of the plate’s base. (Plastic wrap below the plate’s base would melt when cooking.). Brush an even layer of EVOO on the plastic wrap. Place the kale pieces in a single layer on top of the plastic wrap, ensuring they don’t touch each other. Season with salt and pepper.

Microwave on high for three minutes. Check kale and microwave in thirty second intervals as needed. Remove and let cool. Serve.