Made a batch of kale chips for my parents when I went home last week and they turned out pretty good! Any variety of kale will do (curly, dinosaur, red russian), but just a heads up: you want the leaves super dry before baking to get that great crusty crunch. So good and really easy– I’m thinking carrot chips or sweet potato chips might be coming up next.
Ingredients
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt
Directions
- Strip the leaf from the rib of the kale and tear into bite-sized pieces.
- Pat the pieces dry, and even let them air dry a bit (I’d say at least 30 minutes). You don’t want any excess water in there making it so they don’t crisp up.
- Lay on a baking sheet, drizzle the leaves with the olive oil, and mix it in with your hands. Sprinkle sea salt and any additional seasonings as desired. If you’re having a party, you can even make different flavor combinations for your guests to try, like “Roasted Garlic” (throw on some minced garlic or garlic salt), “Chili and Lime” (lime juice and chili powder) — adding Parmesan or Asiago cheese tends to be really popular too.
- Preheat the oven to 275 F. Bake the kale chips until crisp; don’t burn them! It’s easy to singe the edges, so check on them at around 15 min. They can take up to 20-25 min, but if you think they’re almost done, take one out and taste it. Enjoy!