Figured it was time to add this to the Food Blog. I haven't made these chips for a while and when I tried remembering the oven temperature and how long to bake them, I drew a blank. After confirming time and temperature with Candy, the person who first shared this recipe with me, I proceeded to make not just one batch of kale chips, but two.
There are dozens of different ways to season these babies. It's all up to you and what your taste buds prefer. I'm a no-oil gal and use a bit of Bragg's Aminos in a spray bottle to spritz the kale leaves so that my dry seasoning combo will stick.
Basic Directions:
Preheat oven to 350 degrees.
Wash your kale well. Remove hard stems/rib and tear kale into 3-4 inch pieces. Kale will shrink a lot so leave in llarger pieces. If Kale is super wet, you can put in a salad spinner and then blot with a towel. Leaves will crisp faster if dry.
Place your kale in a bowl. Here's where you will season and massage the leaves a bit. I spray with Bragg's aminos (next time I'm going to use coconut aminos (lower in sodium). Some people use a bit of olive oil or non-stick spray. Sprinkle on your favorite spices. I use garlic powder, pepper, and nutritional yeast. Gently massage spices into kale leaves.
Set timer for 10 minutes. Remove kale from the oven and flip the leaves over. Set timer for additional 3 minutes. Do not walk away from the kitchen as these delicate leaves will burn very quickly. If this is your first time making these, you might even want to test your oven and set the timer for 7 minutes to start and then flip the leaves and bake an additional 3 minutes and then in additional minute increments until nice and crispy. You may need to remove a few of the chips that have crisped up already before putting the rest back in the oven. Everyone's oven is a little different.
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| Notice how much the leaves have shrunk? |
These healthy morsels are ready to eat! And eat them I do. I can consume an entire bunch of kale all by myself!
