There are many recipes for kale chips available online and they are all very similar. Unfortunately, virtually none of them worked for me. Perhaps I don't have the precision required to cook these greens at high temperatures; every time I tried, no matter how many times I checked on them, they tasted burnt. In fact, I was so disappointed in my attempts, I almost gave up, but instead I decided to try the 'low and slow' method and was ecstatic with the results.
Light, crispy, salty and delicious, kale chips are a total hit at our house.
You can play around with both the shape and saltiness of your chips, I've seen beautiful photos of long skinny 'chips', but I prefer small bite size pieces. Not only are they easier to make, the boy has a tendency to crush at least a few pieces, which leaves kale shrapnel all over him, the high chair and the floor and quite simply, smaller pieces equal less mess.
'Low and Slow' Kale Chips
- 1/2 bunch of kale
- Grapeseed or Olive oil
- Sea Salt
- Preheat oven to 250F.
- Place the kale upside down and separate the leafy greens from the central rib.
- Tear the leafy greens into bite size pieces and place on a cookie sheet.
- Sprinkle greens with oil and toss until all the pieces are lightly coated.
- Sprinkle oiled greens with sea salt and toss the greens again then spread out evenly on the baking sheet. For best results minimize overlap of kale.
- Bake for 20 minutes or until greens are light and crispy, if the greens start to turn a light brown colour they are burning, remove them from the oven immediately.