Salty, crispy, addicting, and from garden to oven in 15 minutes … making your own kale chips couldn’t be easier.
Author: Kitchen Treaty
Recipe type: Snack
1 bunch kale
1 tablespoon olive oil
¼ teaspoon kosher salt, more or less to taste
Preheat oven to 300 degrees Fahrenheit.
Wash kale leaves and dry very well.
Using a paring knife or kitchen scissors, trim out the ribs and discard.
Cut the remaining kale into approximately two-inch pieces.
Place kale in a large bowl and toss gently but thoroughly, making sure that every last bit of kale leave is coated with olive oil.
Line a large baking sheet with parchment paper or a silicone baking mat. Lay kale in a single layer on the baking sheet and sprinkle with salt. (If you have more kale than baking sheet, you may need to cook them in batches).
Bake for 8 – 12 minutes, just until crisp. Start checking at 8 minutes – don’t overcook or they’ll burn! I find that Lacinato kale cooks faster than curly kale.
Remove from oven and let cool for a minute or two, then serve.