- 1 bunch curly kale
- 1/2 tsp salt
- 2 tbsp olive oil (or oil spray as needed)
- see above for 15 flavor options
To make the kale chips recipe, preheat your oven to 300 F. Line two baking sheets with parchment paper. Wash the kale, then pat dry. Tear kale into large pieces. It will shrink as it cooks. Either leave the stems attached or discard them if you prefer. In a very large bowl, toss the kale with the oil, or spray well with oil spray. Sprinkle on spices of choice. Using your hands, massage the kale for at least three minutes, to evenly coat the leaves. Spread the kale leaves out on the baking sheets, making sure to leave space between each leaf. (For the remaining kale that will not fit on the pans, store in the fridge until ready to bake another batch of crispy kale chips.) Bake for 25 minutes. Flip the leaves, then continue to bake if needed, until crispy. They will crisp up more as they cool. I’ve found that varying climates, ovens, and batches of kale mean the time it takes to cook these chips can vary, so watch closely during the final few minutes to ensure they do not burn. You can store leftovers in the fridge for up to four days, but they will be crispiest the day they are made. Luckily, it’s easy to whip up a second batch!View Nutrition Facts
Calories: 23kcal