Kale Chips

Posted on Mar 26, 2013

I’m obsessed with kale chips. It is, by far, my favorite way to eat kale. When I pull the pan out of the oven, the chips are gone in no time. I can’t get enough of them. Pictured below is some gorgeous kale that I got from Northridge Organic Farm at the Worthington Farmers’ Market.



The Method:

Start with either curly leaf kale or Italian kale (also known as Lacinato or dinosaur kale. And who doesn’t like the name dinosaur kale?). Remove the tough center stem and tear the leaves into large pieces.

Important: Make sure the kale is completely dry! Wet leaves will not crisp in the oven.

Drizzle the kale with olive oil and use your fingers to rub the oil over each leaf. This allows the kale to crisp evenly. (A step I only learned about recently, and though it’s tempting to skip it, it really does make a difference.)

Sprinkle with kosher or sea salt. I also like to add a few grinds of pepper, though I don’t often see that in other recipes.

Stick the kale in a 350 degree oven and bake for 8-10 minutes. Be sure to check it after 8 minutes. Kale goes from crisp to burnt very quickly, and I find that each bunch of kale I purchase cooks at a different time. The dinosaur kale, in particular, seems to crisp faster than the curly leaf kale.

When it comes out of the oven, try not to eat the entire pan of kale in a few seconds. I usually fail at this.

Finished product: