I have had my fair share of battles with kale chips. I’ve tried paying the outrageously priced chips at the grocery store, not only breaking the bank, but having a very overly processed taste. Since then I’ve tried making them on my own, having them turn out overly salted, or wilty. But I have finally found the perfect way to make crispy chips, with just enough flavor to give your taste buds something new than your average kale salad:
*Quick Note* If you don’t like the smell of kale, open up the windows… your kitchen will have the scent of it for a few hours.
1 bunch of lacinato kale
1/3 cup (78 milileters) of olive oil
1 teaspoon (5 milileters) of salt
Step one: Rinse your kale in cold water and cut the entire root off, leaving only the sides, If you want your chips to be smaller, now would be the time to cut to your desired length (keep in mind they do shrink up a little in the oven). I usually cut the length in half.
Step two: Let your kale dry. This is quite possibly the most important step. If there is any water on your kale, it will simply wilt up in the oven. I usually pat mine dry with a paper towel and let it sit for an hour or so to ensure all the water is gone.
Step three: Lightly brush the olive oil to both sides of your kale and place the pieces on your pan. I’ve found this is the best way to cover the kale completely without soaking it. You do not need to use all of the oil; simply coat it to your liking. Do not let the pieces of kale do not overlap to make sure everything cooks evenly.
Step four: Sprinkle the salt over your kale to taste, and place in the oven at 325 degrees Fahrenheit (162 degrees Celsius) and bake for about 10-15 minutes. It all depends on how long your chips are and how much oil you brushed on. I usually turn my pan after 7 minutes, and take them out 4 minutes after that.
I like to store my chips in this little container, but any means of closed storage will do. These crispy snacks will last up to a week if stored in a dry container, though they never seem to stay that long!