How to Make Kale Chips

Although kale chips may sound—and even look—a little odd, after one bite you'll be hooked. These delicious, thin-as-paper, crunchy-crumbly snacks are a lot better for you than salty, fatty, ultra-processed snack foods because kale is one of the most nutrition-packed foods around. This easy recipe will help you add it to your diet in a fun and tasty way.

Ingredients

1 bunch of kale (any type)
3 tbsp olive oil
1 tbsp balsamic vinegar
Spices—sea salt, fresh-ground pepper, paprika, garlic, lemon juice, etc. as desired (optional)

Steps

Preheat the oven to 250ºF (120ºC)—or 300ºF for a convection oven.
Rinse the kale in cold water.
Dry the kale using a salad spinner, or pat dry with a clean kitchen towel. Remove as much water as possible, so your chips will be crisp—not soggy—after baking.
Cut or tear the kale into chip-sized pieces. It's fine if they aren't all the same size or shape. Note: Kale chips will shrink a bit while baking, so it's okay if you make them a bit on the large side.
Pour the olive oil (and balsamic vinegar and other spices, if using) into a large, resealable plastic bag. Add the kale. Close bag and shake or massage the dressing into the kale until each piece is lightly—but evenly—coated.
- Start with stated amount of olive oil and add more if needed.
Lay the kale out on a metal cookie sheet in a single layer. You'll probably need to use multiple cookie sheets or bake the chips in batches.
Bake for 35 minutes, checking chips every 5 minutes after that to see if they're done. They should be green and crisp, but not brown.
Remove from baking sheet, let cool for a few minutes and serve!

Video

Tips

A little aged Parmesan cheese sprinkled on the chips when they're just out of the oven makes them extra yummy—though possibly a tad less virtuous.
Use something other than oil to make it more healthy.

Things You'll Need

Oven
Salad spinner (or kitchen towel)
Kitchen knife
Cutting board
Resealable plastic bag (large)
Cookie sheets

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