Kale chips are an addictive introduction to the world of dark, leafy greens. I’ve made these for omni friends to great success. They are a hit at parties, potlucks and cookouts and make an excellent, completely satisfying replacement for potato chips.
1 head kale
1/2 tbsp olive oil
Salt and pepper to taste (optional)
Preheat the oven to 300°F
Wash and dry kale to remove any dirt and/or insects
Tear kale into bite-sized pieces
In a large bowl, mix the kale with the olive oil. Rub the olive oil into the kale leaves until everything is evenly coated
Toss with salt and pepper (optional)
Spread the oiled leaves onto a baking sheet lined with parchment paper (or place on non-stick sheet), and bake in the oven for 15 minutes
Check the kale chips, if not crispy (without being brown!), stir and continue to bake, checking and stirring every 5-10 minutes until done
Remove from oven and serve!
Tips / Notes
This recipe works with all varieties of kale, but I find the curly kale variety makes the best chips, while dino kale makes my least favorite.
Don’t overdo it on the oil! Too much oil makes the chips greasy and prevents them from crisping properly. Use just enough to get a light coating on all the pieces.
If you are on a low sodium diet, skip the salt! Kale has a natural saltiness when baked.
You can dehydrate the kale chips for 4-6 hours on 105 degrees to keep it raw, ya’ll!
This recipe is remarkably versatile – basically any flavor profile you can conjure up will work with kale chips. Some ideas: cumin, Bragg’s, nutritional yeast, curry powder or paste, Cajun seasoning, chili powder, wasabi powder or paste.
The kale gains an inedible bitterness once it turns brown from overcooking. The low baking temperature helps to prevent burning, but still keep a close watch while baking.