Crispy Baked Kale Chips
No need to overspend on packaged snacks! This homemade kale chips recipe will hit all the right spots for those afternoon salty cravings!
Appetizer, Side Dish
of your favorite variety of kale
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.
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!
Keep the kale leaves large.
You want to tear away the stems, but keep the leaves themselves a fair size. They’ll shrink once they’re baked, so you want them large.
Keep it in
on the baking sheet.
Allow the kale chips to rest
on the baking sheets once outside the oven. This will help them crisp up even more.
Crispy Baked Kale Chips https://plantbasedonabudget.com/?p=357 July 30, 2012