These baked kale chips are as good as they look. Crispy, healthy, and flavorful they satisfy that similar salty crunchy snack fix of a cracker or potato/tortilla chip.
My son when he was much younger came home from school one day and asked if we had any kale chips. My first reaction was what does a Chicago city kid know about cow chips. It became storytelling time and I shared my glorified tales of my childhood neighbor Fred Ferguson's prowess as cow chip tossing champion. I couldn't understand why he was giving me the 8-year-old equivalent of a wtf look.
When I finished what I thought was a fascinating tale of a true black cowboy he looked at me, and said, I'll ask mom. As a side note, though I grew up a city kid, there were pockets of old-school rural East Texas dispersed throughout the neighborhood. It was nothing to see real black cowboys rolling through the park on horseback geared up in cowboy hats and boots. My guy Fred represented that click.
KALE CHIPS INGREDIENTS
- Olive Oil
- Sea Salt
KALE BAKING INSTRUCTIONS
Pre-heat oven to 300 degrees F. Rinse and dry the kale removing any dirt and debris.
Place the kale in a large mixing bowl and toss with olive oil. Season with the sea salt.
Arrange leaves in a single layer on a large baking sheet lined with parchment paper. This will make cleanup simple and easy, so don't eliminate this step.
Bake the kale for about 20 minutes until crispy. Let cool.
These purple kale chips are simple to make, as a matter of fact my son has long made them himself after our one lesson. All you need is fresh kale, olive oil, and sea salt. If preferred you can definitely jazz things up with different seasonings, but it's not necessary.
Simple is great when it comes to this recipe as they allow the flavor of the kale to come through. Don't worry it's not the same tough, bitter flavor of raw kale. Baking the kale to a crisp removes that bitterness and creates an addictive crunch that melts/dissolves almost like a Pringle chip.
Baked Kale Chips Tips
- DO NOT use too much salt. Baking will shrink the kale and concentrate the flavor.
- Chips is probably a poor description, as they are more like paper crumbles or crunchy wafers.
- It's easy to burn them, so be mindful of temperature and time. Ovens vary so monitor cooking.
- Make sure the leaves are well dried before tossing them in oil and baking them. Otherwise they will NOT crisp well when cooking.
- All varieties of kale work, but obviously will have different flavors and textures.
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- 1 bunch kale
- 1 tablespoon olive oil
- Sea salt to taste
- Preheat oven to 300°F.
- Rinse and dry the kale
- Toss with olive oil in a bowl then sprinkle with salt.
- Arrange leaves in a single layer on a large baking sheet lined with parchment paper (this is strictly to make clean-up easier)
- Bake for 20 minutes, or until crisp. Let cool.