Unless you're one of those people that hates kale. This recipe is not for you. Just go. I could try and convince you of how awesome these things are, but it is probably not worth either of our time.
Or perhaps you're on the fence about kale? If that's the case, then stick around. Try this recipe. I think you'll come to find that these kale chips are crisp... salty... perfection.
Did I mention how easy they are to make?
The secret to these light and crispy kale chips is to not overcrowd the baking pan. Spread them out so they are just barley touching each other. The second tip I always give is to remove the kale chips to cool on a cookie cooling rack so they can cool from the top and the bottom.
No soggy kale chips here. Enjoy!
1 head kale, washed and spun dry
about 2 tablespoon or so of extra virgin olive oil
himalayan sea salt
1. Preheat your oven to 275 degrees F. Remove the leaves from the thick stem running down the center of the kale. Cut the kale leaves into about 1 1/2 - 2 inch size pieces.
2. Lay the kale on a rimmed sheet pan and toss lightly with olive oil. I like to put the kale in a pile on the sheet pan, pour it with oil, toss it with my hands, and then spread the leaves out. As I mentioned above, be sure not to overcrowd your pan. The leaves can over lap slightly, but spread them out so they can crisp up. Make two batches if need be.
3. Sprinkle the kale lightly with salt. You could also go crazy and add a little garlic powder or freshly cracked black pepper. Get creative!
4. Bake them for 10 minutes. Turn the kale pieces over and continue cooking for 10 more minutes. Remove the kale pieces to a cooling rack so they continue to cool and stay crisp. If any kale still seems soft, place it back in the oven for another minute or two.
Store in an airtight container. The kale I make usually doesn't last long enough to store!