Who knew I could cook? Okay, maybe it doesn’t actually count as skills when a recipe is as easy as this: spray, salt, bake, remove, eat. No lies! Kale chips are healthy and so, so easy to make.
Preheat your oven to about 325 fahrenheit (about 160 celsius), then start by washing your kale and drying it THOROUGHLY. It is key to make sure the kale is totally dry before you bake it, or you’ll end up with a soggy, wet mess. I rinsed off my kale and then just used paper towel to dry it all out. Then remove the leaves from the stem (the big, thick part down the center) and toss the stem. Then you’re going to tear up your kale leaves into chip-sized pieces.
The next step is to lay your kale all out on the pan. Through a little trial and error, I found the best way for me to do this was with the curly side (the brighter green side of the kale that all the leaf edges curls in towards) face-down on the pan. This meant that the leaves weren’t laying totally flat and air could circulate while they were in the oven to dry them out evenly. At this point, you can either very LIGHTLY drizzle olive oil over the top (I say lightly in caps because I mean business- if you even the tiniest bit too much oil you will make your kale chips soggy and they’ll burn before they have a chance to dry out) or you can give it a mist over with something like Pam.
Then salt or add seasonings of your choice (go lightly on the seasoning too, the kale really takes the flavor in and too much salt ruins them! Even if you are like me and think that you LOVE salty things, too much salt is just horrible on these. Don’t do it, haha). Google around for some seasoning ideas, there are tons. Or just throw on whatever you like (garlic salt is yummy with a little bit of lemon!).
Now bake it! Put your pan in the oven (middle rack) and bake your kale chips for about five minutes. At the five minute mark, give them a shake to make sure none are sticking/burning to the bottom (use tongs to give them a little fluff up if you need to, but be gentle) and then turn your pan 180 degrees. Put them back in the oven and at the three minute mark, get down low and watch those suckers. In the last few minutes of baking, it is CRUCIAL that you keep a close eye to make sure they’re not burning. You want them crisp, but as soon as they start going dark that means they are burning (duh, haha) and there is no going back. They’ll take on a yucky, bitter taste at that point and you definitely won’t want to eat them, so keep a close eye! I ended up keeping mine in about four minutes after the five-minute-mark when I turned the pan.
And of course once they’re out and beautifully baked to a crispy texture… eat them! They’re best straight out of the oven so grab a bowl and snack away (guilt-free). Enjoy!
What seasonings do you like to put on your kale chips? Have you ever tried them before?