Foolproof Crispy Baked Kale Chips
Showing you my foolproof method for how to make the CRISPIEST baked kale chips, and four delicious ways to season them. Never bitter or chewy!
- 1 bunch kale (any variety will work, see *)
- 2 teaspoons olive oil (see **)
- ⅛ teaspoon salt
Heat oven to 250°F and get to work preparing the kale.
Remove kale leaves from stems and tear into bite-sized pieces (around 2-3 inches across).
Wash kale thoroughly. Dry in a salad spinner. Spread kale out on a clean towel and blot with a second towel to remove all moisture.
Toss kale leaves with olive oil until very lightly coated. You do not want it to be slick. See the accompanying video for a good visual.
Toss kale in salt, then spread out on 1-2 baking sheets so that leaves are not overlapping.
Bake in the oven for 15-20 minutes (use convection if you have that setting). Different varieties or sizes of kale chips may require different cook times.
Kale chips are ready to come out of the oven when the middles are rigid and firm.
* this recipe works with all types of kale, though different varieties may require a different cook time. Cook times in this recipe are for curly kale.
** start with 2 teaspoons and add more olive oil by the teaspoon as needed
Serving: 1/4 batch | Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 160mg | Vitamin A: 3245IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 0.5mg