Baked kale chips are a super crispy snack loaded with nutrients, simple to prepare in just 20 minutes, and easy to season in dozens of ways for your new favorite healthy obsession!
1largebunch of curly kale,washed, stems removed, and completely dried (about 4 cups)
1tablespoonof vegetable oil
A couple pinches of salt
Instructions
Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper.
Cut the kale in ~2-inch pieces.
Place the kale in a large bowl. Pour on the oil and gently massage it in for 1 minute.
Lay the kale on the prepared baking sheet in a single layer, sprinkle on a pinch or two of salt, and bake for 8 to 10 minutes, or until the kale is crispy and lightly browned at the edges of the kale.
Store these in a paper bag for up to a week.
Notes
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 single layers 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.