I’m always surprised when my kids ask for kale chips. I’m convinced that one day they’ll realize they are too healthy to be liked that much by children. In the meantime, here’s my quick & dirty (not dirty at all) recipe for kale chips!
Kale (any type, or mix will work)
Olive Oil (or oil of your choice, I’ve also used sesame)
Preheat the oven to 375 degrees celsius. To prep the kale, I fill the kitchen sink about halfway and swirl the kale leaves around until they look nice and rinsed. Then I lay the pieces on a couple dish cloths (paper towel is fine too) and try to get as much of the water off as possible – wet kale will make droopy, soft chips.
After the kale is dry, I use a good pair of scissors to snip out the tough centre stalk of the leaves, and then cut them into pieces like the size shown – no need to be perfect!
I toss those pieces into a bowl and coat them well with olive oil, at least a couple of tablespoons. Then I sprinkle a couple good dashes of sea salt on top, mix again, and then spread it all out on to wax/parchment paper on a baking sheet. Pop it into the oven for 8-12 minutes, and you’re done! My oven is a bit finicky, so if my chips aren’t as crispy as I’d like yet, I’ll turn up the heat to 400 for a quick 2 minutes.