The first time I ever ate kale chips, I couldn’t quite believe how delicious they were. I’ve long been a worshipper at the altar of kale, but accept that it is a hard vegetable to get most people to eat without some persuasion. Until you give them kale chips that is. The most hardened kale naysayer will gobble them up without hesitation, even kids. Try it.
- Preheat the oven to 350 degrees.
- With a paper towel pat the kale dry. Remove stems and rip the leave into roughly 1-inch pieces.
- Toss the kale with olive oil and a good pinch of salt. Put onto a baking sheet and cook until the kale is crispy and dried out, about 10-12 minutes. Let cool. Store in an airtight container.
- 1 bunch (about 6-ounces) kale, rinsed
- 1 tablespoon olive oil
- Salt, to taste
Ann's Tips and Tricks
Use Curly Kale or Russian Kale to make chips. Lacinato Kale leaves are a little delicate.
To change things up for a delicious variation, before baking, try sprinkling a couple of small tablespoons of finely grated fresh parmesan cheese over your raw kale chips when you toss them with the olive oil.