I’m a huge fan of Kale Chips – they have the crisp of a regular potato chip but none of the guilt that comes along with eating them. It’s a delightful healthy snack and takes very little time to make. Not to mention, I’m always in support of different ways to eat your greens!
My love affair with kale chips first started after I purchased my first bag of chips at the grocery store. They were delicious but cost a pretty penny! Today, when I see someone purchasing these already-made baggies of goodness, I can’t help but think to myself: “if only they knew how simply they can make these kale chips at home (within MINUTES), AND how delicious the chips would be (if not MORE than store-bought) and how much $$ they’d save!”
These chips really are incredibly simple to make, I encourage you to try this recipe out. If you’re a fellow kale lover, I promise you won’t be disappointment.
You only need the following four ingredients:
- a bunch of kale, rinsed, dried, de-stemmed, chopped into bite-sized pieces (this usually leaves me with approximately 9 cups of kale leaves)
- extra virgin olive oil (you will need enough to coat the leaves, this may vary if you have more or less leaves to coat)
- freshly ground black pepper and kosher salt (you will use as much or as little as you choose for these)
First, I start by placing my kale leaves on a lined baking sheet in one layer. The chips will cook evenly if they are placed in one layer. Therefore, if you have too many leaves and one layer is not possible, use two baking sheets and divide leaves onto the two. If you are baking in two baking sheets, you may need to rotate trays mid-bake (i.e. move bottom tray to the top oven rack and vice versa).
Next, you want to drizzle olive oil onto the kale leaves and massage the oil into the leaves. The leaves should all be coated. I haven’t specified an amount of oil because this will all depend on how big your kale bunch is.
The salt and pepper will also be to your liking. Therefore, I suggest starting with a little bit prior to baking, then adding a bit more once you’ve tasted them in the end, if needed. It’s always easier to fix the flavour by adding more in the end, then it is to have to remove too much salt and being stuck with overly salty chips!
Finally, you want to pre-heat your oven to 350 degrees Fahrenheit and bake your kale leaves in this preheated oven for 15-20 minutes until they have reached the crispness of your liking. I tend to keep mine in for the full 20 minutes, that’s how I enjoy them but to each their own!
And that’s it!
- 1 bunch kale rinsed, dried, de-stemmed, chopped into bite-sized pieces (approximately 9 cups of kale leaves)
- extra virgin olive oil (enough to coat the leaves, the amount may vary)
- freshly ground black pepper (to your taste)
- kosher salt (to your taste)
- Place kale leaves on a lined baking sheet in one layer. If too many leaves for one sheet, divide leaves onto two baking sheets.
- Drizzle olive oil onto the kale leaves and massage the oil into the leaves. Be sure that all leaves have been coated.
- Add salt and pepper to your taste, being sure to mix all leaves as you go to ensure even distribution. If you are unsure of how much salt and pepper to use, I suggest starting with a little bit prior to baking, then adding a bit more once you’ve tasted them in the end, if needed.
- Preheat your oven to 350 degrees Fahrenheit. Bake your kale leaves for 15-20 minutes until they have reached the crispness of your liking.
Copyright © 2017 Homeheartnsoul.com All Rights Reserved
Thanks so much for stopping by! ❤
Check out our video for this recipe below on our YouTube page – Homeheartnsoul. If you enjoy this video, be sure to SUBSCRIBE to our Youtube channel!