We eat a lot of chips around here. Well, Jason does anyway. He’s the chip man. So I was especially happy that he was ALL about these kale chips. They’re pretty fantastic. Light and satisfying.
I made two bunches of kale into chips and they lasted about 20 minutes between 4 people. But I mean, it’s kale, so it’s guilt free.
The procedure is pretty simple. After washing and thoroughly drying the kale, you peel chip-sized pieces of the leaves off the stems. You place them all in a large bowl and evenly massage about 2 tablespoons of olive oil on the leaves. You can season them however you like. I did a combo of paprika, salt, and cayenne pepper. Then you lay them back out on a baking pan and bake for about 12 minutes—keeping your eye on them so they don’t burn. I sprinkled a little sugar on them while they were still warm cause I’m a salty, sweet addict.
The only downside to these is that they crumble sort of easily. It’s not a problem, but I just wouldn’t pack them in your suitcase or anything.
RecipeCoop/prep time: 20 mins. Get creative with the seasonings. P.S. The only downside to these is that they crumble sort of easily. It’s not a problem, but I just wouldn’t pack them in your suitcase or anything.
- 2 bunches of kale
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/6 teaspoon cayenne pepper
- 2 Tablespoons olive oil
- Preheat the oven to 350° F.
- Wash and dry kale. Remove leaves from stems and rip into chip-sized pieces. Place kale in large bowl.
- Drizzle about 2 tablespoons of olive oil on kale and evenly massage onto leaves. Slowly add salt and paprika and pepper (or your choice of seasonings) to kale while tossing in bowl. Do not add the sugar yet.
- Spread kale evenly on very lightly coated baking sheet or on parchment paper on baking sheet. Place in the oven and bake for about 12 minutes. Flip after 5 minutes. Keep your eye on them to make sure they don’t over cook or burn (they can easily).
- Remove when done and place on paper towels to absorb excess oil. Sprinkle with sugar while still hot.