Kale is called by many a superfood. If you have never worked with kale, this recipe takes you thorough step by step. In minutes you can have chips out of the oven. My kids eat them right off the baking sheet with me. It is an easy way to work in a cruciferous vegetable to your eating. They are much more expensive in the store and these are chalked full of antioxidants.
Prep: 20 mins
Cook: 10 mins
- 1 bunch kale, organic if available (curly which is the most common shown on the left or dinosaur shown on the right varieties work well)
- ½ tablespoon olive oil
- kosher salt
1. Rinse kale off under cold running water. De-stem the leaves by starting at the stem end and running your thumb and index finger along the stem starting at the thickest end to quickly and cleanly separate the leaves from the stem. See photo.
2. Tear up the leaves into bit sized pieces and place on paper towels to dry and sit for at least 10 minutes.
3. To speed up the drying process, after 10 minutes you can place leaves in a salad spinner to remove all excess the water.
4. Place leaves in a large bowl. Typically one bunch of kale torn and tossed loosely in a bowl fills my 8 pint bowl (see photo).
5. Drizzle olive oil over torn leaves. Use less if you have less kale, more if you have more kale. If you drizzle too much olive oil the kale will not crispen when baking, it will instead be soggy. Add less oil than you think your first couple times until you have it down.
6. Work the oil with your hands into the leaves front and back with a massaging motion. Kale leaves are tougher than other lettuces and have a waterproof-like texture. For the oil to stick you must work it in with your hands. Massage for approximately 1 – 2 minutes.
7. Spread out the leaves on two baking sheets lined with silicone mats. Flatten the leaves slightly so they are equal in height on the baking sheet. Sprinkle kosher salt lighting over them on the baking sheet. I pour a little into my hands or a spoon and sprinkle onto the leaves
8. Bake for approximately 5 minutes first side, flip leaves over, bake another 3 minutes. The baking time is actually variable. It depends on your oven and how close to the heating coils the pans are. Watch them carefully. I have burned many batches trying to multi-task while they cook and forgot about them.
9. Chips are done once several of them are crispy (so most but not all will be done). The chips will continue to get crispy on the baking sheet outside of the oven so be careful to not overcook. Take an attitude of trial and error to figure out the timing your first couple of times. Do not be discouraged if you burn them. I have done that many times and still do when I forget to set a timer. It is well worth the effort. Chips are delicious.