How to Make Kale Chips
Learn how to master the snack everyone’s talking about.
It seems everyone is singing the praises of kale chips, and for good reason. With just a little bit of kitchen magic, you can turn one of the most nutrient-packed green vegetables into a seriously addictive and healthy snack.
Start by removing the woody stems by running a sharp knife along each side of the stem to separate it from the leaves. Cut the leaves into two-inch pieces, but do your best to make the kale pieces fairly uniform in size, so that they bake evenly.
Rinse the Kale
Give the kale a good rinse with cool water to remove any dirt trapped in the curly leaves. Use a salad spinner if you have one, or roll the kale up in a clean dish towel and gently press the roll to absorb excess water.
Water will keep the kale from getting crispy in the oven, so it's critical to dry the leaves well.
Coat in Oil
Oil helps the seasoning stick to the kale and gives the chips a crispy texture. A little bit of oil goes a long way, so start with two teaspoon per 8 oz. bunch of kale and add more only if needed. Use your hands to make sure oil is coating every curly crevice. We like olive oil, but you can use any type, including more flavorful oils like toasted sesame oil or herb infused oils.
Using the right amount of oil is key: Too little and the kale will be dry and delicate, too much and the kale will be a greasy mess.
Spread the kale pieces out in a single layer on a baking sheet covered with parchment paper. If you have wire cooling racks, place them on top of the parchment paper to allow air to flow under the chips and help them cook more evenly.
Sprinkle the seasoning of your choice over the kale. Garlic powder and salt is classic, but you can experiment with things like cumin, cracked black pepper, chile powder or even grated Parmesan.
In a preheated 350 degree oven, bake the chips for 8 to 10 minutes, or until the kale is crispy, but barely browned on the edges. Keep a close eye on the chips, because they can go from crisp to brown in an instant.
If you don't have wire cooling racks, you may want to flip the kale chips half way through baking to prevent soggy bottoms.
The chips cool almost instantly after removing from the oven, and you are ready to start snacking. If you don't happen to eat the entire bunch in one sitting, they can be kept in an air-tight container at room temperature for about a week.
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