Kale chips are a quintessential healthy snack food. But, these nutritious and ubiquitous morsels will set you back nearly $36 per pound at your premium grocer! Why pay a premium when they are a snap to make at home for a fraction of the cost? Any kale will work, but most people prefer to work with Curly or Lacinato kale, also known as Dinosaur kale. These take only 15-20 minutes, assuming you are starting with clean and, this is the key, thoroughly dried kale.
Here, I experimented with different flavorings; curry powder, nutritional yeast, sea salt and pepper and chili powder. The basic sea salt / black pepper combination and the nutritional yeast chips were my favorites. I have read about cooks trying an endless array of flavorings. If you have made kale chips, what are your favorite seasonings?
- 1 bunch washed kale
- A few tablespoons of olive oil or coconut oil
- Sea salt and other flavorings
- Baking sheet
- Parchment paper
- Heat oven to 350°F.
- Dry kale thoroughly with a salad spinner or spread out between layers of towels.
- Remove the center stems with a knife or by stripping the leaves off the rib by hand.
- Tear the each piece of kale into halves or thirds.
- Toss kale pieces with just enough olive oil to cover both sides with a thin layer, using your fingers, a pastry brush or a mister.
- Place kale pieces on a parchment-lined baking sheet. Leave space between pieces.
- Sprinkle on salt and any other flavorings to the top layer.
- Bake for 5 minutes, then rotate tray.
- Bake for 5-7 minutes more, for a total of 10-12 minutes, until just crisp and still green.
- Remove from oven and let cool. Store in an airtight container, if there are any left!