Bunch of Kale (the curly kind works best for chips the lacinato/tuscan kind gets too thin when baked)
Olive Oil – have a few TBSP handy
Salt (taste your salt to find out how salty it is and then decide how salty you want your chips – yes this is a thing different salts have different levels of saltiness and I have way over salted my chips.
Baking Pan (s)
- Preheat oven to 225 degrees F (107 C).
- Remove kale leaves from stalks (discard, compost or cook and eat the stalks another day).
- To remove the kale from the stems grip the bottom of the stem with one hand and use the other hand to rip the leaves away from you.
- Rip kale into as even pieces as you can – prob about 3 inches each. (do the best you can mine never come out even – no one will care!)
- Wash then dry kale. You can do this before Step #1 as well I just find it easier after. Really make sure to get it dry before moving on. I don’t have a salad spinner so I just wrap them in a kitchen towel and dry around.
- Place kale in bowl and add two TBSP then start to squish it around with your hand “massage” the oil into the kale. If it doesn’t seem to be enough add another TBSP till the kale is soft.
- Add in salt – this really is “to taste” which is why I recommend tasting your salt first! Swish around to get it on the kale.
- Place kale on one or two baking sheets – the goal is to not overlap them so that some parts don’t cook as evenly as the others. It’s a bit sticky so just do the best you can.
- Cook LOW (225 degrees) and SLOW. This gives them a way lesser chance of burning. Check them after 15 min and move them around a bit. Then again after 10 and every 5 min after that till they are crispy goodness.
- Eat! You can also store in Tupperware but they don’t stay crispy more than a day.