Homemade Kale Chips2012-07-30
- Yield : 4 cups
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
From the author, Terrence Paschal: These Kale Chips are a great option for when you are craving that salty snack. Kale is one of the best foods you can put in your body. It is loaded with antioxidants and anti-inflammatory nutrients. It is also very cheap! Kids love this snack as well. It is a great way to get those picky kids to get some extra greens.
From Plant-Based on a Budget: If you are still looking for that perfect healthy salty snack to help you reach your daily veggies intake, then we have a great option! Made with one of the most nutrient-packed foods on the planet, kale chips are a great option for packed lunches, picnics or simply for those daily unannounced salty cravings.
Easy Does It
These super easy-to-make Kale Chips are pretty low maintenance when it comes to recipes for kale chips. You won’t need an expensive dehydrator machine or any other fancy implements. An oven, kale, olive oil, and salt will suffice, which is great because snacks shouldn’t be complicated, right? These chips have it all! Healthy, crunchy, salty, and easy to prepare.
Tips for The Best Kale Chips
This recipe is pretty foolproof but there’s always little reminders or things to avoid which can be helpful to prevent those dreaded kitchen fails. Let’s see:
- Make sure the kale leaves are really dry. Otherwise, you won’t have the crunchiness you’re looking for. You can use a salad spinner to ensure there’s no water left.
- Be very vigilant when the Kale Chips are in the oven. One minute more or less can make a huge difference. So make sure you’re checking on them regularly!
- If you’re looking for a more cheezy flavor, add some nutritional yeast along with the salt. You’ll love it!
Photos by Alfonso Revilla
- 1 head of your favorite variety of kale
- 1 teaspoon of olive oil
- A few generous pinches of sea salt
Preheat the oven to 350 degrees F (175 degrees C).
Cut kale leaves into 2- to 3-inch pieces.
Wash and the dry kale. I use a salad spinner because the leaves need to be very dry.
Put the kale in a large bowl, pour in the oil, and massage the oil into the kale using your fingers.
Spread the kale leaves out on a nonstick baking sheet lined with a silicone mat or parchment paper.
Sprinkle sea salt on top of kale, and place in the oven.
Bake for 10 - 15 minutes. Keep an eye on them to make sure they do not burn.
Remove from the oven when the kale is crispy.