Kale is all the rage right now, and why not! It’s packed with nutrients, a good source of fiber and tastes great (in my opinion). It is being called the worlds healthiest food. So, with all that goodness, and the ability to be cooked to a crispy chip, who wouldn’t want to give these kale chips a try.
There are a few different strategies for baking up these crunchy bites of delight, but here’s the technique I use. It hasn’t failed me yet!
1 lb. Kale
Salt and Pepper to taste
Misto Olive oil sprayer
Preheat your oven to 275 °
First and foremost, you have to remove the leaves of the kale from the stems. This is a little time consuming, but if you fold the leaves in half you can just pull the stem out. I apologize for the lack of pictures, I made these on the same day that I burnt my hand grilling.
After peeled off of the stem, wash and dry your leaves. You must dry them as completely as possible. I don’t have a salad spinner, so I used a paper towel. If you don’t dry them, they will become mushy.
Line your kale chips on a parchment paper lined baking sheet and spray them with olive oil from your misto olive oil sprayer. You can use pam or other spray oil, but this is better.
Bake the leaves for 10 minutes then rotate the tray and bake another 20 minutes. They will be nice and crisp! Take them out, put them in a bowl and season with salt and pepper.
Quick, easy, crunchy and delicious! Experiment with some other seasonings and tell me what you like best! I’m going to infuse my olive oil with garlic and see how that changes the flavor. I tried salting prior to cooking, but much like potatoes if you do this, the chips run the risk of becoming soggy.