These chips are crispy, salty, and so easy to make. Opt for them instead of potato chips next time you're craving a salty snack. For a different flavor, try sprinkling the kale with grated Parmesan, red pepper flakes, or sweet paprika before baking.
10 1/2 ounces trimmed curly kale, torn into 2-inch pieces (about 14 cups)
1 tablespoon olive oil
1/4 teaspoon kosher salt
How to Make It
Preheat oven to 350°.
Rinse kale; drain well, and pat dry with paper towels. Place in a large bowl. Drizzle with olive oil, and sprinkle with salt. Toss well. Place kale in a single layer on 3 (16 x 13–inch) baking sheets.
Bake at 350° for 15 minutes. (Watch closely to prevent leaves from burning.) Cool completely. Store in an airtight container.
Kids Can Help: Once you've rinsed the kale, kids can help dry it and then drizzle with olive oil and toss to coat.
Maybe I'm just a terrible kale-chip-maker, but only about half my chips had a really nice and crunchy texture. The others were too soft or too browned. The flavor, however, was perfect... it's just that they weren't awesome without the right texture.
Great! Simply toss in olive oil and whatever other flavors you like. Pop in the over. So quick! Make sure to watch them. Once they start to slightly golden take them out and cool! I made a small batch in my toaster over, just oil and salt, they turned out great. Next time I might use nutritional yeast, soy sauce, sesame seeds or Parmesan cheese.
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