Do you love buying kale chips for snacking but get tired of paying so much? You would be surprised how easy homemade kale chips can be. I have been experimenting with several recipes, techniques and temperature/time combinations over the last year, and the following recipe has been the best so far.
Easy Homemade Kale Chips – Kale Crunchies Recipe
- 1 bunch kale
- a little olive oil (approx. 1 Tablespoon)
- salt (approx. 1/2 to 1 teaspoon)
1. Preheat oven to 200° F. Wash the kale in cold water. Holding the end of the stem in one hand, firmly and quickly slide your other hand down the center rib. The leaves should tear off of the rib in one move. (This is the Brazilian way–a tip my friend Michelle taught me.) Dry the kale very well with a kitchen towel or a salad spinner and rip any large pieces into smaller bits. (Little Bird likes to help dry, rip and sort the kale. For more on cooking with the littles, click here.)
Or – Quick and Easy Tip: Purchase kale pre-washed, such as the cut organic kale from Trader Joe’s. Just make sure to remove the thick center ribs as they do not dehydrate well. Don’t bother washing or drying them, the drier the kale is the better it will crisp up.
2. Here’s the fun part: Place the kale in a plastic bag. Add olive oil, about a tablespoon to start and a sprinkle of salt and shaky-shaky-shake it until every leaf is well covered in a fine film of oil. (Alternatively, you can place it all in a large bowl and massage the kale with your hands.)
3. Spread kale onto a baking sheet lined with parchment paper or a silicone mat. Bake for 45 minutes or so, checking and gently stirring the kale every 10-15 minutes, until it is dried out but not overly toasted.
Options: You can toss them with a little parmesan cheese or your favorite seasoned salt. Try a little cayenne or spice.
Click on any picture in the gallery below to expand.
Check back tomorrow for my favorite variation on these easy homemade kale chips, Cilantro Lime, made with a slightly spicy and creamy cashew sauce.