Crispy, crunchy, and just a hint of salt. Here’s a way to introduce kale to even the pickiest of eaters! Making your own kale chips is just a fraction of the price of the store-bought option, and after you pick-up your CSA you likely have everything you need on hand. Feel free to add different spices or herbs to flavor your chips, or enjoy plain. This recipe is also a great way to get kids in the kitchen. Follow our easy recipe, and tips for delicious kale chips every time.
- Remove the kale stems, the stems will taste tough and woody in a baked chip.
- Keep the leaves as big as you can, they’ll shrink up a lot in the oven. I like to fold the leaves in half, then slice out the stem.
- Thoroughly wash and dry the leaves. The very best tool for this is a salad spinner. You can also use a clean, dry dishtowel to gently squeeze out any extra moisture.
- Toss the leaves with the oil first, then add the spices. Use your hands to evenly distribute the oil, salt, and any spices.
- Bake the kale leaves low, and don’t remove them from the oven until all the moisture is baked out of the leaves. You might have to add a few minutes to the timer once or twice. Watch carefully.
- Let the kale chips cool so they are crispy and crunchy when you eat them. Best enjoyed immediately!
1 bunch kale, stems removed, leaves left in large pieces
For every 8 cups of kale leaves:
1 tablespoon olive oil
1/2 teaspoon sea salt
Preheat oven to 250°F Line a 2 baking sheets with parchment paper. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil, and use your hands to toss the kale in oil. Sprinkle with sea salt, toss to combine. Divide the kale leaves between the 2 baking sheets, and spread into an even layer. Bake 20 – 30 minutes until the kale is darkened and crisp. Let cool before serving.