Only three ingredients and so delicious. We were weary of burnt or wilted kale, so we worked on this recipe to perfect our crisp, addictive, and healthy chips. The three keys to success––make sure your kale is completely dry, spread it in a single layer on the baking sheet, and do not salt until after they are done cooking. Delicious as a snack or hors d’oeuvres, these kale chips are also wonderful in lieu of croutons in soups and salads.
It’s very important to dry the kale completely.
Massage the oil into the kale before placing it on the baking sheet.
Perfect Kale Chips
4 cups packed curly kale, stemmed and torn into 2-inch pieces
1 tablespoon extra virgin olive oil
Sea salt
Preheat the oven to 425° F.
Line a rimmed baking sheet with parchment paper.
Place the kale (completely dry) in a large mixing bowl and add the olive oil. Using your hands, massage the oil into all the leaves. (Do not add salt before you cook. *)
Place the kale in a single layer on the baking sheet. Roast until browned and crisp, 12 to 14 minutes, flipping once halfway through. Season with salt to taste and serve.
*Salting before roasting will bring out the moisture in the kale leading to less crispy chips.
