Crispy Kale Chips
Updated: Oct 18, 2018
Kale chips are a must try. Maybe you have made them before but they were an #epicfail and turned out incredibly soggy---ick! These kale chips are no-fail just follow the steps below to ensure they stay nice and crispy!
1 large bunch of mature kale, green or red
1/4 extra virgin olive oil
2 tsp garlic powder
1 tsp salt (optional)
balsamic vinegar drizzle (optional)
DIRECTIONS see note below for extra details to get a flawless kale chip
Pre-heat your oven to 425 degrees
Clean the kale under running water and pat it dry, really well
Use a paring knife to take the fluffy leaves off the woody stems of the kale (also known as the ribs)
Tear the leaves into large "chip" size pieces and place them into a large mixing bowl
Drizzle olive oil on top of kale and toss and massage the oil into the kale, using your bare hands
Place a large parchment lined baking tray into the oven for 5 minutes to heat up
Once tray is warmed, remove it from the oven and place the kale on the hot tray, in a single layer- do not stack
Bake for 5 minutes, take out of the oven and toss, bake for another 5-7 minutes until the green leaves start to turn brown
Remove from the oven and immediately sprinkle with seasoning, even drizzle them with a bit of balsamic vinegar for an extra kick
EAT THEM ASAP
FOLLOW THESE STEPS FOR FLAWLESS KALE CHIPS EACH TIME
Use mature kale (larger leaves) not baby kale
After cleaning the kale, dry it even better. Extra moisture when cooking means the chips will steam and not bake.
MASSAGE IT WITH YOUR HANDS this is the most important step. Massaging oil into the flesh of the kale will make them the perfect crisp texture.
Bake in a single layer on your baking sheet and do not over crowd or they will steam and not actually get crispy