I love kale chips. I like anything crispy and I think it tastes like potato chips. However, I realize that there are people who do not like kale chips or even potato chips made from real potatoes. Oh well, you can’t always win, can you?
Anyway, here is how I make mine:
- Preheat oven to 350F.
- Wash kale thoroughly and dry it. You can use a salad spinner but since I don’t have a salad spinner, I dry it using tea towels / dish cloth.
- It’s important for the kale leaves to be dry so it can be crispy and not steamed.
- Tear the kale leaves away from the stalk and tear it into small pieces. This recipe does not require use of knife. It’s tempting to keep the leaves big but when it’s done, it gets crumbly and messy. The smaller the leaves, the less messy when you eat it. However, you may want to keep it large as food garnish if you are fancy schmancy that way.
- Next, coat the kale leaves with olive oil and some seasoning. Plain salt is perfectly fine. I used Lawry’s Seasoned Salt because it’s been in my pantry forever and I’m on a mission to get rid of it. I usually take this opportunity to massage the leaves with the palm of my hands since my hands would be coated with oil and seasoning. Massaging the leaves ensures that the oil and seasoning coats every surface area of the leaves since kale leaves can be curly.
- Next, lay the seasoned leaves on a baking sheet and make sure it does not overlap. If the leaves overlap, it creates steam which prevents it from going crispy. Put it in the oven for 15 minutes and it should be done. I tried 10 minutes but 15 minutes is ideal for me. I had to repeat this a few times because I only have 1 baking sheet. Repeat until your pile of seasoned kale leaves have turned into kale chips.
- Transfer the kale chips into a container for storage. I have no idea how long the kale chips will last in storage because it’s usually gone within 24 hours.
I hope you like this.