Description
This classic kale chips recipe comes together quickly and is easy to customize with your favorite seasonings.
Ingredients
Scale
- 1 medium bunch of kale (curly kale or dinosaur kale)
- 1 to 2 tablespoons olive oil
- sea salt
Instructions
- Prep the oven and baking sheet. Heat oven to 350°F and line a large baking sheet with parchment paper.
- Prep the kale. Rinse the kale leaves with cold water, then very thoroughly dry the leaves either using a salad spinner or paper towels. Strip away and discard the tough kale stems. Tear the remaining leaves into chip-sized pieces, keeping in mind that the kale will shrink as it bakes, and then place them in a large mixing bowl.
- Toss. Drizzle the kale evenly with oil, then gently toss until all of the leaves are very lightly and evenly coated. Arrange the leaves in a single layer on the prepared baking sheet (or you may need to use two baking sheets if the kale does not fit in a single layer), then season evenly with a generous amount of sea salt.
- Bake. Bake until the leaves are crispy, about 13 to 16 minutes. You’ll want to keep a close eye on the leaves during the final few minutes of baking so that they do not accidentally burn.
- Serve. Remove the baking sheet and let the kale chips cool for 10 minutes. Then serve and enjoy!