How to Bake Kale Chips

I stumbled onto this recipe a few months ago: chips or crisps made out of kale.  The leafy superfood is, well, super. Vitamins, good things, protein, and blah blah blah. Read this for more information about the crazy goodness that is kale.

More importantly, it bakes up to a very crispy-crunchy snack with no gluten or starch. Brilliant.

 

1. Wash and dry oodles of kale. Really dry.

Crispy Kale Chips - Fresh Kale

2. Chop the leaves off the hard stem and try to keep the leaves in fairly medium-large pieces.

Crispy Kale Chips: Mid-Chop

3. Toss with olive oil and sea salt. Alternatives: add lemon juice, garlic powdered or minced, or other spices. I add enough oil to coat the leaves. I used an extra virgin olive oil that’s flavored Tuscan Herb to add an Italian taste.

Crispy Kale Chips: EVOO Tossed

4. Arrange on a non-stick cookie sheet (or sheet plus parchment paper). Single layer!

Crispy Kale Chips: Chopped Kale

5. Bake at 300 degrees for 10-25 minutes. The time depends on the amount and type of kale. Just poke it and see. If it’s mushy, keep baking. The leaves will shrink up and darken, and if you bake it too long (like I always do, with everything) they turn brown. The flavor just gets a little smokier as it bakes so the brown kale chips are fine.

Crispy Kale Chips: Baked Kale

Crispy Kale Chips: Comparison

6. Store in a zip-loc or mason jar. Enjoy!

Crispy Kale Chips: Plated

 

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