Simple Recipes for Every Day
How To Make Kale Chips
- Serves: 6
- Prep Time: 5 min
- Cook Time: 10 min
Ingredients
- 1 bunch Tuscan or curly kale, tough stems discarded and torn into 2-inch pieces
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ¾ teaspoon seasoning of your choice, (we like granulated garlic, yellow curry powder, or nutritional yeast)
Ingredients
- 1 bunch Tuscan or curly kale, tough stems discarded and torn into 2-inch pieces
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ¾ teaspoon seasoning of your choice, (we like granulated garlic, yellow curry powder, or nutritional yeast)
Method
- Preheat the oven to 275°F with a rack in the center position.
- Pat the kale very dry and place in a large bowl. Drizzle with olive oil (see Note) and sprinkle with salt and seasoning. Using your hands, lightly massage the oil onto the leaves until evenly coated. Arrange in a single layer on a sheet pan.
- Bake for 10 minutes, then rotate the sheet pan and gently stir the kale. Bake until the kale is crispy and lightly browned, 5 to 10 minutes more. Keep a close eye on them so they don’t burn.
- Let cool slightly on the sheet pan (they will continue to crisp up as they cool). Serve warm.
Notes
Don't be tempted to add more oil! Too much oil or any leftover moisture from the washing process will leave you with soggy kale chips.