These Easy Kale Chips Will Ensure You Always Eat Your Greens
Kale chips are at the top of my list of favorite snacks. They are crunchy and addicting and super healthy. Kale is chock full of fiber, iron, vitamins K, C and A, antioxidants and calcium, so you really can’t go wrong.
I make them on a regular basis and talk about them a little too frequently. People pick up on my obsession and indulge me by asking me how I make them and if they’re really that good. Sometimes I think they’re this awesome secret I need to share with the world (this is where the obsession comes in), but they’re really just a simple snack. Check it out and get ready to grub!
- 1 bunch kale
- 2 T. olive oil
- Kosher salt
- Preheat oven to 400*.
- Rinse and dry the kale leaves (I usually lay them in a single layer on a dish towel and pat with paper towels).
- De-rib the kale (i.e. get rid of the thick vein down the middle of the leaf). You can pull it out like this or use kitchen shears to cut it out.
- Rip or cut the kale into 2”-3” sections. They don’t have to be exact, but will cook more evenly if they are close.
- Put the kale into a large bowl, drizzle it with olive oil and sprinkle with kosher salt. Toss gently, but thoroughly (using your hands is best).
- Place kale in a single layer on a baking sheet or roasting pan and put in oven. Cook for 10 minutes.
- Remove the pan from the oven, use tongs to flip the kale and evenly redistribute and then put back in the oven for another 5 minutes. Stir again and continue to cook in 5 minute increments.
- Once the kale has started to crisp and turn a golden brown it is ready to be enjoyed. Try to let it cool a minute or two before nomming. And enjoy!
- Keep an eye on it. Some golden brown edges are OK, but you don’t want it to brown too much: no bueno.
- Kale chips are very versatile. Try sprinkling them with garlic powder for a new level of flavor or cayenne for a little kick.
- Make extra. Your husband/roommate/child/partner/grandma is going to want some and they’re hard to share!