The kale I started from seed in January has grown up; and kale chips are the perfect thing to do with it! Do your body a favor and indulge in some crispy, crave-able kale chips, ASAP! Here’s how i make them:
kale leaves (about 12 good sized leaves’ worth per baking sheet)
1 tbsp. olive oil
kosher salt to taste
fresh ground black pepper to taste
optional add-ons: paprika, parmesan cheese, red pepper flakes, dried garlic
heat oven to 275 degrees
remove ribs from kale leaves. wash and dry leaves in a salad spinner. pour olive oil into your nice clean hands, then use hands to completely coat kale in a very thin layer of olive oil. spread kale out on baking sheet(s) and sprinkle with salt (i love kosher salt’s flaky texture and light taste) and a little pepper. bake for about 15 mins., then use tongs to stir, keeping the kale evenly spread out. check for doneness every few minutes after that — the finished product will be very crispy, feather light, and much reduced in size. remove from baking sheet and enjoy right away.
we’ve tried a couple of different flavors too; i don’t think you can go wrong. our favorite variation: after spreading kale on baking sheet, sprinkle with salt, paprika, parmesan and red pepper flakes. no idea on the quantities, but i use a light hand.
FYI, kale chips do not improve with age! Serve them straight from the oven. Also, the fresher the kale is, the better your kale chips will taste. For best results, go with homegrown or farmer’s market kale — you will absolutely taste the difference!