A couple of weeks ago I made baked kale chips–I’d had them at a dinner party about 2 years ago and they were so yummy that I put them on my list of recipes to try. This recipe is so easy, so fast, so good and so good for you that it’ll be on my menu several times a month. I like kale, but for me, it’s one of those “hard core” greens that I find difficult to incorporate into my diet–so this recipe helps me with that.
Crispy Kale Chips
Kale–about 4 handsful
2 T. olive oil
- 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.