- Preheat oven to 350. Tear kale into larger bite-sized pieces, removing woody stems.
- Rinse and thoroughly dry the kale. If you try to bake them when they're damp, they will turn out soggy and not crispy.
- Put the kale pieces in a large bowl, add the olive oil and toss to thoroughly coat. I use my hands here to make sure it's all mixed up well.
- Place kale in a single layer on a baking sheet and bake for 12-20 minutes. Check the kale at the 12-minute mark by gently poking it with a spatula. If it's still soft, bake for another 2 minutes and check. Don't let it get brown--then it's burnt and will taste bitter.
- Remove from oven and sprinkle with sea salt--enjoy it immediately.
Variations: Add different seasonings such as smoke paprika, chili powder or lime zest after baking. When I made mine, I added the salt before baking, but I've read that doing that can contribute to sogginess, so I'll try adding the seasonings after taking them from the oven next time.
I hope you try baking kale chips--kale is so nutritious, packed with Vitamin A, Vitamin C, calcium and iron--but don't heap on oil and salt, negating the healthy benefits! Go easy on those--you want light, crispy seasoned chips, not something resembling deep-fried grossness. Let me know if you like this recipe, or if you have one that you use and have liked. Happy baking!