Kale Chips
This simple recipe transforms fresh kale into delightfully crispy chips with just olive oil and sea salt. Perfect as a healthy snack or a light side dish, it requires minimal ingredients and baking, yielding a crunchy, savory treat.
Equipment
- 2 Baking Sheets Ensures even crisping by not overcrowding.
- 1 Large Mixing Bowl For tossing kale with olive oil.
- 1 Colander or Salad Spinner Essential for thoroughly washing and drying kale.
- 1 Measuring Spoons For accurate olive oil measurement.
Ingredients
Main
- 6 to 8 cups 140 to 200 g kale leaves; if large, tear them into bite-sized pieces
- 1 tablespoon olive oil
- flaky sea salt or fleur de sel
Instructions
- Preheat your oven to 300°F (150°C).
- Wash kale leaves thoroughly and remove the tough stems. If large, tear the leaves into bite-sized pieces.
- Crucially, dry the kale completely using a salad spinner, then patting with paper towels or a clean kitchen towel until no moisture remains.
- In a large mixing bowl, drizzle the kale with 1 tablespoon of olive oil.
- Use your hands to gently massage the oil into the kale leaves, ensuring every piece is lightly and evenly coated.
- Arrange the oiled kale in a single layer on one or two baking sheets, ensuring the leaves do not overlap to allow for even crisping.
- Bake for 15-20 minutes, rotating the baking sheets halfway through, until the kale is crispy but not burnt.
- Keep a close eye on the chips during the last few minutes, as they can brown quickly.
- Remove from the oven and immediately sprinkle generously with flaky sea salt or fleur de sel.
- Allow to cool slightly on the baking sheets before serving, as they will crisp up further upon cooling.
Notes
The absolute key to crispy kale chips is ensuring the kale is bone-dry before oiling. Any residual moisture will steam the kale instead of crisping it. A salad spinner followed by patting dry with a clean towel works best. Don't overcrowd the baking sheets; use two if necessary to allow air circulation, which promotes even crisping. Bake at a moderate temperature to prevent burning, checking frequently, as they can go from perfectly crisp to burnt very quickly. Season with flaky sea salt immediately after baking, while still warm, for optimal adhesion and flavor. Consider adding a pinch of smoked paprika or garlic powder to the olive oil for an extra layer of savory depth.