Kale Chips

Kale chips are all about finding a balance between crispiness and chewiness without any burnt edges. One important thing is that if the leaves aren’t properly dried, the water can “steam” the kale chips while baking and lead to the dreaded soggy kale chips. So be sure that they are nice and dry before you massage in the oil. I’ve also found that waiting just a couple of minutes allows the kale chips to crisp up even more once they are out of the oven.

This recipe is versatile and you can experiment to include whatever flavors or seasonings you desire, or just go for plain salt and oil, which is just as amazing. 

Ingredients 

Kale (organic if possible) 

Olive, coconut or avocado oil  

Himalayan salt  

Spices like curry, ground cumin, paprika, chili, cayenne, garlic, nutritional yeast 

Instructions 

1. Preheat oven to 150C.

2. Rinse and thoroughly dry kale, then tear or cut into small pieces.

3. Add to a mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.

4. Spread the kale over a baking sheet, ensuring that the kale touches as little as possible to help them crisp while baking. If making a bigger batch, use several baking sheets.

5. Bake for 15-25 minutes, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.

6. Remove from oven and let cool slightly - chips will crisp up even more once out of the oven. Best when fresh.