Crispy Kale Chips recipe

This is a simple and delicious way to enjoy kale!

  • 1 bunch of curly kale
  • 3-4 Tbs. olive oil
  • kosher salt

Clean and remove the thick veins in the center of the kale. Then take all of the leaves and tear them by hand into pieces approximately 2″ x 2″. (Don’t worry about measuring; the pieces will shrink while drying, so they shouldn’t be too small). Then loosely spread the kale on 2 large baking trays and drizzle with the oil and a little salt. Make sure the kale is well spread across the tray and not doubled up. Too much crowding and they won’t dry correctly.

Bake at 275 degrees. During cooking, open the oven door to help release the moisture build-up and toss the leaves around. Depending on your oven, they will be completely dry in the 25-30min range, more or less. The kale should come out crispy like “chips”. It’s fine if some of the kale browns, just don’t let it overcook. An even, dark green color is desired. You can sprinkle the finished kale on salads, eat them as a great anti-oxidant rich snack, or feed them to the kids. They love ’em!