Crunchy Kale Chips – A New Favorite!
Kale chips fresh from the oven
I admit that I don’t love kale. It’s not a green that I crave the way I do others, but there are ways to prepare it that can really make it downright delicious. And it’s so full of nutrition! But best of all it self-seeds itself in my garden pathways, so it’s always there in abundance when we need it, all throughout the spring and summer.
Here’s my new favorite way to eat it. I LOVE these chips!! They have the salty, satisfying crunch of potato chips.
Crunchy Kale Chips
1/2 lb kale, ribs removed and leaves cut into 2″ pieces
Generous 1/4 tsp sea salt
1 Tbsp olive oil, on the generous side
Preheat your oven to 250°F (120°C). Wash the kale if needed, and dry it well. Toss in a large bowl with salt and oil. Spread on cookie sheets in a single layer (you can crowd them together and overlap a bit). Bake 20-25 minutes until crunchy. The kale should remain a bright, deep green. If it begins to brown, it’ll taste slightly bitter.
Store in an airtight container if you don’t eat the whole batch right then and there!
De-rib the big leaves by folding in half and cutting the rib away.
Cut into 2" pieces.
Arrange in a single layer on cookie sheets.
Related posts:
Wow, what a great idea!
Thanks x
I love this idea! Can’t wait to try some (since potato chips are my secret vice).
This crunchy recipe also circulated on my CSA newsletter and we too prefer and enjoy kale this way. I bake it at 375F for 15 minutes, get the same result. However it doesn’t hang around long enough to store. I leave it on the counter and we nibble until it’s gone in a day or two!
Kate,
Isn’t it a great way to eat kale? I’m loving it! Especially since we have so much kale to use up.
Love,
Lindsey