Here is an addictive but totally healthy alternative to potato chips. Kale is one of the healthiest vegetables around. Baking kale results in a slightly nutty, very delicately crunchy chip. Not a great choice for dipping, but delicious enough to stand on their own. I typically season with sea salt, but you can add any spices you’d like. Tonight I added some rosemary garlic seasoning. Yum! I think the flat-leafed Lacinato kale works best, but any type of kale tastes great. The key to a crunchy chip is to bake them low and slow, and make sure the leaves are thoroughly dry before tossing with the remaining ingredients. When I know I’m going to be making kale chips, I typically rinse the leaves and lay them out on a towel on the counter to dry for several hours. I do the rest of the prep right in the pan, but if you’d rather use a bowl, feel free. Also, be careful not to oversalt the chips. I have made that mistake a few times. Better to err on the light side. Enjoy this healthy, crunchy snack alone, or crumbled over salad or veggies!
- Preheat oven to 250ºF.
- Rinse kale, remove center ribs and stems, and dry the leaves with a towel.
- Place in a single layer on parchment-lined baking sheets. (I use three so they are not overcrowded.)
- Drizzle with olive oil and toss to coat. Season with salt and any other seasonings you'd like.
- Bake for 30-40 minutes or until crisp.
NOTE: If you use the convection setting, you chips should be done in about 15-20 minutes.