Ingredients
Ingredients
- 4 kale stems
- 1 to 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the kale chips at a low temperature to ensure even crispiness without burning.
- Prepare Kale: Remove the kale leaves from the stems and tear them into bite-sized pieces. Rinse thoroughly and dry completely using a salad spinner or clean kitchen towel to ensure the chips become crispy when baked.
- Coat Kale: Place the dried kale pieces in a large bowl. Drizzle 1 to 2 teaspoons of extra virgin olive oil over the leaves, then sprinkle with ¼ teaspoon kosher salt. Toss well to evenly coat the kale pieces with oil and salt.
- Arrange on Baking Sheet: Spread the kale pieces in a single layer on a baking sheet lined with parchment paper or a silicone baking mat, ensuring no overlapping for even baking.
- Bake: Place the baking sheet in the oven and bake for about 20 minutes, turning the kale halfway through to promote even crisping. Keep an eye on the chips toward the end to prevent burning.
- Cool and Serve: Remove the kale chips from the oven and let them cool on the baking sheet. They will continue to crisp as they cool. Serve immediately as a healthy snack or store in an airtight container once fully cooled.
Notes
- Make sure kale is thoroughly dried before baking to avoid soggy chips.
- Adjust olive oil quantity based on your preference for crispiness.
- You can experiment with additional seasonings like garlic powder, paprika, or nutritional yeast for added flavor.
- Store kale chips in an airtight container to maintain crispness, but consume within 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
