Ahh, Kale. It’s such a love-hate relationship. I’ve always been romanced into making a kale salad by virtue of it’s sheer beefy-ness when it came to how healthy and fiber-rich it is…only to be disappointed halfway through because it’s just too bitter for me.
Then this recipe came along. It magically transforms shreds of kale into thin, crispy, and tasty pieces of healthy goodness. The flavor is similar to roasted pumpkin seeds. Don’t be surprised if you end up mowing through a whole bunch. I know we destroyed 2 whole bunches in less than 10 minutes.
47: Baked Kale Chips
Total Time: 45 minutes (due to 5 minutes prep and 20-minutes a batch)
- 2 bunches Kale, de-stemmed and ripped into large pieces
- 4 tbsp Olive Oil
- Salt & Pepper to taste
Preheat your oven to 300F.
De-stem your bunches of kale by ripping the leaves along the central spine. Discard the spines or use them for vegetable stock later. Take your remaining pieces and give them a good rinse. Make sure they are mostly dry before combining with the olive oil in a large bowl. Toss to coat evenly, then spread in a single layer on 3-4 cookie sheets. (We only have 2 sheets, so we did 2 batches). Sprinkle with salt and pepper to taste.
Bake for 10-20 minutes until crispy. Keep an eye on them as they will start to brown easily. Once crisp, remove from the oven and allow to cool for a few minutes. Since they’re so thin, they don’t take that long to bake, so they’re great for a quick snack.