Crispy Kale Chips
Crispy Kale Chips are one of my son, Will’s, favorite snacks of all time. If he could, he would have me making these on a regular rotation. Since I can’t keep enough Kale in the house to feed his appetite he doesn’t get his wish all the time.
The first time I heard about Kale chips I believe I rolled my eyes. I can’t stand when people try to make healthy things mimic their unhealthy counterparts. It takes the quality out of food for me and makes something mediocre out of something you could have made to be amazing instead. I had to eat crow when I tasted a homemade kale chip. They are deliciously meaty tasting. I know that sounds bizarre, but they have an incredible flavor that is hard to resist.
My advice is to get them as dry as possible. After you wash the kale use several paper or linen towels to dry them thoroughly, a salad spinner works wonders. It will lead to a more crisp and crunchy chip. If there is any water still on the leaves they will steam more than crisp up.
I can’t stand kale chips you buy at the store. After eating these homemade chips there is just no going back for us. If you haven’t tried making your own, you might be surprised at how irresistible Crispy Kale Chips are.
Crispy Kale Chips
Ingredients
- 1 bunch kale leaves stripped from the stem, torn into pieces, washed and dried
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 350 degrees.
- Toss the thoroughly dried kale leaves with the olive oil, salt and pepper. Put onto a sheet pan and bake for 12-15 minutes until the leaves are crisp.
