I am a savory food girl all the way. Now don’t get me wrong, I love sweets too. Caramels, dark chocolate, gelato; you name it, I’m there. But given the option, I’m way more likely to choose a plate of crispy duck fat fries or a few slices of bacon over a super sweet dessert.
That’s where these kale chips come in. Salty, crispy, and light, these are the perfect any-time snack.
These chips truly could not be easier to make! First, preheat the oven to 350°.
Tear 1 bunch of kale (I used curly kale, but Lacinato also works well) into bite size pieces. They will contract a bit as they cook, so I typically make the pieces about 2-3 inches across. Remove the tough inner stems and discard.
Rinse and dry the kale pieces. I used a salad spinner (this was a recent investment and I love it!), but you can also blot the leaves dry with paper towels. Try to remove as much water as possible before cooking, as it will help the chips crisp up much better.
Toss the leaves in 1 tablespoon olive oil until evenly coated. I’ve also liberally sprayed with cooking oil instead of using oil, but I definitely prefer the crispiness that comes from the oil.
Arrange the kale in one layer on a baking sheet, and sprinkle with 1 teaspoon salt (I used kosher salt).
Pop the baking sheet into the oven for 10 minutes, then rotate the pan to ensure even cooking. Cook for another 5-10 minutes, or until the kale is crispy and starting to darken around the edges. If you shake the pan, the chips should move freely and make a crunchy noise (meaning they’re not too damp or sticking to the pan).
Below are the kale chips after baking.
Let cool for a few minutes, and remove to serve.
I love my kale chips with just a touch of salt for optimal flavor, but you could also throw on a variety of other seasonings for extra oomph (red pepper flakes are another favorite). Enjoy!