CLICK HERE to read more about the health benefits of Kale on the LIvestrong website.
I chose the Tuscan Kale, also known as Lacinato and Dinosaur Kale, which has a very bumpy texture to its bluish-green colored leaves.
This is the Raw Kale about to be Baked
Spread the kale on a cookie sheet and lightly salt. The recipe called for tossing a pre-measured amount of salt into the bowl but the first time I did that it came out way too salty so instead I used a salt shaker and salted as I would to taste which turned out perfectly on my subsequent batches.
I started out using this "Baked Kale Chip" recipe on AllRecipes.com by Lucy DelRey. Below are my modified instructions based on her recipe.
1 bunch kale
1 tablespoon olive oil (add more if needed to coat all of the leaves)
salt (to taste)
- Preheat oven to 350 degrees
- Wash the kale
- Using a knife, remove the leaves from the thick, white stems and cut into bite size pieces.
- Thoroughly dry the kale using a salad spinner or pat down with paper towels.
- Put the kale into a bowl and pour in the olive oil. Toss with a wooden spoon until the kale is shiny and well coated.
- Place on the cookie sheet in a single layer and sprinkle with salt.
- Bake until the edges are about to brown but are not burnt, 10 to 18 minutes.
- The chips should be very, very crisp when you remove them from the oven.
- I used a thin metal spatula to lift the chips off of the cookie sheet when they were done baking.
Baking Time: Just like the recipe said, baking for 10 minutes at 350º produced perfectly crisp, paper thin chips of kale. (depending on your oven you may need to bake longer to achieve the desired crispness).
In the Oven: I found baking one sheet at a time in the conventional oven worked better than layering two cookie sheets at one time. With a convection oven two at once might be ok but I found the lower tray didn't crisp as quickly or as well as the top sheet did.
Parchment: The first time I used the parchment recommended in Lucy's recipe to line the cookie sheet, on subsequent batches I didn't and they came out just fine.
Storage: Do not use airtight containers to store leftovers as I'd read that makes them soggy. In a bowl on the counter with just a paper towel over the top kept mine as crisp as when they came out of the oven for up to two. They may stay crisp even longer, mine just never last that long because I eat them all too fast.
Variations: There are also many variations that call for adding a splash of apple cider vinegar or balsamic vinegar while you toss the chips in the oil. I tried it once with apple cider vinegar but couldn't really taste the vinegar so next time I'll use more. You can also add in some truffle oil, which I'm also going to try on a future batch. Other seasoning options include pepper, garlic salt and sesame seeds.
Hopefully you'll like them as much as I do and we can all enjoy baked kale chips together and snack our way to better health!