Our whole family has fallen head-over-heels with kale chips! What’s not to love about a crispy, healthy snack that’s a snap to make? It’s literally no more difficult than slicing up kale leaves, tossing with olive oil and baking for 20 minutes. What emerges from the oven is delicate and delicious, satisfying the crunchy-salty snack craving.
What type of kale works best? I’ve tried both Lacinato (“dinosaur kale”) and the curly variety. Both have that mild cabbage-y flavor, but I prefer the Lacinato, as it’s easier to cut and comes out flat.
Jazz it up any way you like by adding herbs or other flavors during the tossing step. You can try grated parmesan or asiago cheese, lemon juice, lime and chili powder, soy sauce and sesame seeds, garlic powder or anything else that’s appealing on a crispy chip. And the great news is that if you actually manage not to eat all of them right from the pan, they last incredibly well in a sealed plastic container.
Here’s to healthy snacking!
Baked Kale Chips
- 1 bunch (about 6 ounces) kale
- 1 tablespoon olive oil
- Sea salt, to taste
1. Preheat oven to 300°F.
2. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces.
3. Toss with olive oil in a bowl then sprinkle with salt.
4. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.