Have you ever heard of chips… that are a vegetable? No, not those delicious Terra Chips that cost $5 a bag (3/4 of which is air). I’m talking about spinach’s nerdy cousin. The leafiest green veggie in all the land… KALE.
Read: 10 Reasons Kale is a Rock Star Food (from Quinoa and Kale Crustless Quiche)
I’ve been making kale chips ever since… well, ever since I read one of those health magazines that promise they would satisfy a salty craving. While they’re very easy to make, they’re also easy to screw up and come out soggy (been there, done that).
When you’re tossing the raw kale with the olive oil, make sure you’re using a TINY BIT. You want the LIGHTEST coating of oil. Anything more will result in soggy kale chips.
You’ll know outstanding kale chips when you bite into one. They’re light, airy, crispy and have the perfect amount of salt and seasoning.
- 4 cups kale, ripped into bite-size pieces (stems removed)
- 1 teaspoon olive oil
- Salt and Pepper
- Garlic Powder (optional)
- Preheat oven to 350 degrees.
- On a baking sheet, toss the kale (make sure the kale is DRY) and olive oil.
- Sprinkle salt, pepper and garlic powder (optional) on top of kale, toss again.
- Bake for 15- 20 minutes, tossing kale once or twice, until crunchy.
- Serve immediately.
- If your kale chips come out soggy, it's because you used too much olive oil. Only a very little bit is needed to get kale crunchy.