When I was pregnant with my daughter I discovered the wonder of kale chips. I was craving leafy greens, and making kale chips was a fun way to satisfy my urge. I would roast up 2 or 3 bags of kale at a time, and then stand shoveling it into my happy, pregnant mouth.
Fast forward, and I haven’t lost my taste for kale chips. And much to my delight, they are one of my daughter’s favorite snacks.
I want to be honest about the kale chip making endeavor: it can actually be a bit complicated. And whenever I mention kale chips among friends and family members, they always ask “how do you make yours? Mine always turn out soggy/burnt…”
So here are my tips:
- Make sure you spread kale out in a single layer. If the leaves overlap, they won’t crisp and cook properly.
- Evenly coat the kale with olive oil. You can do this either by using a salad dressing mister, or simply massaging the kale before you bake it to make sure it is coated.
- Start the kale at a lower temperature, and then raise it only at the end to get a good crisp – but don’t let them burn.
- Watch the kale chips carefully at the end, and remove as they become done.
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1 large head fresh kale
salt and pepper
Preheat oven to 250 degrees.
Break kale into even pieces and spread out in a single layer on lightly greased baking sheet. Drizzle with olive oil, salt and pepper.
Using your hands, massage kale to ensure olive oil coats leaves as evenly as possibly.
Bake for 20 minutes and turn leaves over on baking sheet. Raise the oven temperature to 375 degrees. Bake for another 5-10 minutes, removing pieces of kale as they look done.
Serve as a snack.