Oh my goodness! It’s true! Everything they say about these chips is true. Go out today and start stockpiling Kale before the grocers realize how popular this item is and hike the prices. They are addictive and delicious and good for you at the same time. Not to mention darn easy to make. It’s okay to be selfish and make two batches, keeping one for yourself and sharing the other one with family and friends. Sometimes you can even leave them in a bowl on the counter but cover it with a cloth so others think it’s a work in progress and leave it alone. I’ve – ahem, heard this works well. You will enjoy these! (Picture below, my comments in italics (everywhere)).
Ingredients
2 bunches of Kale (plus more for the next batch – you will need it)
Sea Salt
Olive Oil
Tools that will help speed up the process to deliciousness
Salad Spinner – (if you don’t have one, get one – best $20 – $30 gadget you will own and use, even if you don’t eat a lot of salad, you will once you buy this. Nothing is more painful than drying greens using a towel – argh!)
No, I haven’t left out any ingredients – that’s it. Here we go with the recipe
Pre-heat the oven to 350f.
Wash the Kale, remove the thick stalks/stems that run up the leaf by cutting on either side with a paring knife.
Discard or save to add the stalks/stems to your stock base – remember we make soup every week on this site.
Cut the Kale into pieces – 3 x 3 pieces – approximately (we’re making chips here, no one will notice the uneven sizes or big or small pieces, you will not be chastised or thought any less of – really).
Add to the salad spinner – and spin dry or towel dry – important step, they must be dry.
Remove to a rimmed baking sheet – the kind that comes with your oven works fine.
Don’t overcrowd/overlap the kale, it needs space.
Add some olive oil and sea salt (depending on how much Kale you end up with, 2 – 3 tablespoons olive oil and ½ tsp sea salt – to taste.
Using your hands, rub each leaf to ensure front, back, crevices have olive oil and salt on them.
Put it in the oven – turn over after 10 minutes – bake a further 10 minutes until the kale is crispy (more time if it is not crispy, less if it is crispy).
Clean up, get a glass of wine, a coffee, tea etc.
Prep your next batch of kale chips – I’m not kidding, you’ll be sorry you didn’t stockpile the kale like I asked you to.
As always – enjoy! Then make some more – really!
Variations
Dust with some Garlic Powder before putting in the oven.
Dust with some Cayenne or Chaat Masala before serving (key word being dust – using a strainer, put a tablespoon or so of the ingredient and lightly tap the strainer to dust the surface). These are lighter than air chips and will break easily.
Baked Kale Chips