Crispy Kale Chips


Remember that time when I wrote about Slow Roasted Tomatoes and I told you about how I ate them with Kale Chips but then I never posted my recipe? Well, hear ya go!

Kale is really popular right now, and for good reason. It is the best. It is very tasty, and very full of all kinds of nutrients. I eat kale in salads, stir fry, and smoothies. But my favourite way to eat kale is in the form of chips. I try to make them at least once a week.


These guys really do satisfy any salt cravings that I have, and I could seriously eat an entire bunch of kale in one sitting in this form (in fact, I sometimes do…) They are cooked at a low temperature so the end product is very crispy. I like putting salt and a little cayenne pepper on mine, but you could totally season them with whatever you feel like. They are quite adaptable, I think. One thing to keep in mind is that they do not store very well. In my experience, they tend to get a little soggy after 1 or 2 days in a sealed bag. But that is okay because you will want to eat ’em all up right away!


Crispy Kale Chips:

Makes one medium bowl

1 bunch Fresh Kale

1 – 2 tbsp Olive Oil

Sea Salt, to taste

1-2 pinches Cayenne Pepper

1. Heat oven to 300. Line 2 baking sheets with parchment paper.

2. Wash and dry kale. You want to make sure to dry it very well, otherwise the chips will not get crispy. Then, rip the kale into bite size pieces.

3. Put the kale into a bowl, and add 1 tbsp olive oil. Using your hands, try to cover all of the kale in olive oil. You want to use your fingers to make sure each leaf is coated. If 1 tbsp of oil does not seem to be enough, add in another.

4. Spread the kale onto the 2 baking sheets. Try not to have the leaves overlapping each other. Use as many pans as you need, based on the size of your bunch of kale. Sprinkle the kale with sea salt and a small amount of cayenne pepper.

5. Bake in the oven for 10 minutes, then remove the pan and flip each piece of kale. Place in back in the oven for another 4 – 7 minutes. You want to watch them pretty closely, because if the leaves start to brown they will be bitter. When they are crispy enough, remove from oven. Place chips in a bowl and serve.


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