I know there are more than a few of you waiting for this post on “How To Make Kale Chips”. I was making these a couple of weeks ago and Instagrammed a picture of it. I was then bombarded with requests for me to post the recipe and share the “how-to” for these salty treats!
So here’s the how to make kale chips folks. It’s so seriously easy!
All you need is:
- 1 bunch of kale
- 1 -2 tablespoons olive oil
- 1/2 tsp of fine sea salt – to taste.
Now, all kale is not created equal for making kale chips. I prefer the curly kale for making chips, it’s less likely to crumble apart instead of crisping up nicely and you get a slight chewiness with it as well. It also seems to roast up better since it’s curled up, allowing air to circulate among the pieces more than a flat leaf kale like Lacinato kale.
Wash and dry your kale completely. I find it’s easier to wash the large pieces of kale before you cut them up. If you don’t dry your kale completely, it will not crisp up as nicely in the oven!
Take a pair of kitchen shears and cut the leaves off of the large middle stem. The middle rib is too tough to roast and is the most bitter part of kale as well.
Tear or cut the kale into pieces around 2 inches long.
Place the kale into a large bowl then drizzle the olive oil over it. I work the olive oil in using my hands instead of tossing it. Curly kale has more nooks and crannies than the other kale does, so I make sure that it’s coated completely. Too much oil can cause limp kale, but too little and you’re not crisping it up!
Place in a single layer on a baking sheet and sprinkle with salt. I love mine good and salty, you may have to start at 1/2 tsp and work your way up to what you prefer.
Bake in a 300 degree oven for 10-15 minutes. Now, here’s where it gets tricky. This time is going to completely depend on the type of oven you have, how good the air circulates in it, how correct the heat temperature is. I suggest checking these at around the 8 minute mark and watching them closely. Mine took close to 15 minutes to dry out and crisp up, your kale chips might take more or less.
You bake them until they are crisped up like I show in the pictures.
These were a hit with three out of four family members. I’m actually surprised that my daughter didn’t like them, but I am even more surprised that Mike DID like them! He tasted one and was like “meh”. Then he came back and said “Wait a second, those are actually really good!”.
That basically sums up what kale chips are like. You eat one and you might not be that impressed. Then something in your mind triggers that hey, maybe I should eat another. Then you eat another…and another..and then all of a sudden, they are gone!
They are a “green” tasting snack (not in a bad way) and not crispy like a potato chip. They are crispy to start then get a little bit chewy. You’ll just have to try them yourself to see what I mean!
Kale chips are also a much better choice than potato chips when you’re sitting on the couch watching TV at night!
Let me know if you give these a try at home!
Thanks for stopping in everyone!
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- 1 large bunch of kale
- 1 -2 tablespoons olive oil
- 1/2 tsp of fine sea salt â€“ to taste.
- Wash and dry your kale completely.
- Take a pair of kitchen shears and cut the leaves off of the large middle stem.
- Tear or cut the kale into pieces around 2 inches long.
- Place the kale into a large bowl then drizzle the olive oil over it. I work the olive oil in using my hands instead of tossing it.
- Place in a single layer on a baking sheet and sprinkle with salt.
- Bake in a 300 degree oven for 10-15 minutes. Start checking them at 8 minutes then remove from the oven when they are dried out and crispy.
- Cool and crunch away!
- Serving Size: 6