How to Make Crispy Kale
Oven-baked crispy kale, also known as kale chips, is a guilt-free snack that I think is even better than standard potato chips! Plus, when you make them yourself, you can add whatever toppings you like.
I make this recipe quite frequently. It's super easy, and the end result is delicious.
- 1 bunch kale (approx. 10 leaves), roughly torn
- 1 tablesoon olive oil
- 2 shakes salt (or to taste)
- Pre-heat oven to 350 degrees F. Line a cookie sheet with parchment paper. Use a medium-sized bowl.
- Wash and pat dry your kale leaves.
- You are going to be using only the leafy part of the kale, and not the hard stem. Using your hands, tear the kale off from the stem into bite-sized pieces. You don't want them too small, so just a rough tear will do. You can also use a knife to do this step.
- What I like to do here is pour the olive oil into the palm of my hands and then rub it through the kale. I feel this helps to coat each leaf more thoroughly.
- Now add the salt. I'd only recommend starting out with one or two shakes, as you can always add more later.
- Add the kale to your cookie sheet, spreading it evenly. It doesn't have to be a single layer, as the kale will shrink as it cooks.
- Cook for approximately 15 minutes or until the edges start to get brown and crispy.
- Optional ingredients: Garlic salt, pepper, chilli flakes, soy sauce.
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