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.
Olive Oil and Sea Salt Kale Chips
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.
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- Calories: 14
- Calories from fat: 71%
- Protein: 0.0g
- Fat: 1.1g
- Saturated fat: 0.2g
- Carbohydrate: 0.8g
- Fiber: 0.1g
- Sodium: 36mg
- Cholesterol: 0.0mg
- 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
- 1. 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.
- 2. 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.
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