Everybody likes kale chips, right?
If you’re not on this bandwagon yet, it’s time to join us in the land of crispy salty greens. And NO these are nothing like the kale chips you find in the grocery store.
A few years ago I tried this recipe at Do It Delicious for kale chips, and though they were okay, they weren’t great. I was not discouraged! My roommate at the time and I set about to perfect the recipe. AND WE DID IT! There are a few ways to make sure your chips come out well, and not as a jumble of brown burnt bits or soggy chewy leaves. You can do it!
The MOST important things to consider when making kale chips:
- They should be DRY before you add oil.
- You should massage a little oil into EACH piece. (If you buy the full leaves, you can do this to the whole leaf before ripping or chopping them.)
- WATCH them in the oven! They can easily go from almost done to completely burnt.
This is the best way to get some kale into your diet! Without further ado, I give you: EASY KALE CHIPS.Print
- 1 bunch of kale
- 2 tbsp olive oil
- pinch of salt and pepper
- Wash and THOROUGHLY dry the kale leaves. Remove the stem and rip or cut them into pieces. (About 1-2 inches across.)
- Spread them out on a cookie sheet and drizzle with olive oil. Massage oil into each piece of kale, on both sides. Every piece should be a little shiny with oil.
- Sprinkle with a pinch of salt and pepper, and bake in pre-heated 300-degree (F) oven for 23 minutes. Oven times may vary, so keep an eye on them. Once they were done as early as 18 minutes in a friend’s oven, so begin to keep an eye on them around 18-ish minutes.
- It is optional to sprinkle kale chips with freshly grated parmesan, or toss in a little additional salt if you’d like.
- Category: Snack