Oven Baked Kale Chips
Oven Baked Kale Chips
Ingredients
1 bunch kale (Tuscan preferred but Curly Kale works, too)
Approx 1 Tablespoon extra-virgin olive oil
1/4-3/4 teaspoon salt (or to taste)
1 teaspoon nutritional yeast, optional
1/4 teaspoon cayenne, optionallarge baking sheet with sides
Approx 1 Tablespoon extra-virgin olive oil
1/4-3/4 teaspoon salt (or to taste)
1 teaspoon nutritional yeast, optional
1/4 teaspoon cayenne, optionallarge baking sheet with sides
Steps/Preparation
Preheat oven to 325F
Strip the bottom leaves/chop the tough bottom stalks off for the tender part of the kale leaves without the stalks.
(Save them for soup stock by freezing in a container/zip bag in the freezer.)
(Save them for soup stock by freezing in a container/zip bag in the freezer.)
Tear any whole leaves so they’re all somewhat the same size. ‘
Wash the kale leaves and dry well in a salad spinner or by gently rolling the leaves in a clean dish towel.
Wash the kale leaves and dry well in a salad spinner or by gently rolling the leaves in a clean dish towel.
In a large mixing bowl, toss the washed and dried leaves with the olive oil, place on the baking sheet and sprinkle with salt. (optional: line the baking sheet(s) with parchment for easy clean-up)
Add the cayenne if you like spicy snacks or the nutritional yeast for a cheesy/savory flavor.
Add the cayenne if you like spicy snacks or the nutritional yeast for a cheesy/savory flavor.
Baking the Kale Chips
Spread the leaves out onto the baking sheet in a single layer. Do not crowd the leaves or they will not dry evenly. If necessary, bake in more than 1 batch or on several trays.
Bake for 12 to 15 minutes until they are crisp but not beginning to burn.
Tips
- Let the chips cool before transferring them to serving bowls or storing in paper bags.
- Do not refrigerate.
- If any chips remain or lose their crunch, re-crisp by spreading them out on a baking sheet and bake at 300F for approximately 5 minutes. They will crisp up again as they cool.
