The secret to getting these crisp is to avoid crowding the leaves on the baking sheets. Also, keep an eye on them—they can scorch quickly.
7 to 8 oz.* (1 small bunch) Lacinato kale (often sold as "dinosaur kale" and "Tuscan kale")
1 1/2 tablespoons olive oil
1/4 to 1/2 tsp. coarse sea salt such as sel gris
How to Make It
Preheat oven to 300°. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in. pieces. Pour oil into a large bowl, add kale and salt, and toss to coat evenly.
Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes, until leaves are crisp but not browned, 5 to 7 minutes more.
*You can use larger bunches, but you'll need more oil and seasonings and maybe a third pan.
Make ahead: Up to 1 week, stored airtight.
Healthy in a Hurry (Weldon Owen, 2012; $30) by Karen Ansel and Charity Ferreira.
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This was my first try at Kale Chips, and I generally liked the flavor, but I think I slightly overcooked them - you really have to watch them very closely b/c they go from crispy to browned very quickly. Will try again though.
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