I was first introduced to kale chips by my friend Julie, and my initial thought was 'you have to be kidding me'. Now don't get me wrong I like kale a whole lot. But, the idea of putting a leafy green vegetable into a hot oven to yield a potato chip-like result had me thinking that this was an idea thought up by mothers, desperate to trick children into eating their greens. However, I was proven wrong. So, if you are looking for something to satisfy your salty craving, search no further. These kale chips are suspiciously tasty and make you wonder if eating your greens in snack form could be the new way to go.
Below you will find the recipe for Salt and Pepper Kale Chips, but you can also combine other seasonings before baking; Salt and Vinegar, Chili Powder, Parmesan cheese, etc.
1 bunch of curly green kale
1 tbsp olive oil
1/2 tsp salt
fresh ground black pepper
Preheat oven to 375 degrees F.
Remove ribs from the kale and tear leafy greens into medium sized pieces (a bit larger than you would tear lettuce for salad). Wash and dry the leafy greens (a salad spinner works best). In a large bowl combine kale and the olive oil, and with your hands massage the olive oil onto each leaf, getting into every crinkle.
Once the kale is well coated, sprinkle with salt and add fresh cracked pepper to your taste. Toss all together. Tumble all the kale pieces onto a large baking sheet (pieces will be overlapping). Bake in oven for 15-20 minutes tossing once after about 10 minutes. Kale chips are ready when they are light and the edges are browned and crispy.
Note, the chips have not baked long enough if the kale is still slightly heavy and limp in the centre.