For years I kept hearing about people making kale chips. As a lover of kale I, of course, had to give them a try. And I was so unpleasantly surprised by how bad they were! Awful even! Wilted and soggy. I couldn’t imagine how so many people were raving about them.
But I loved kale too much to give up on making them work. So I made a few tweaks to a few recipes and came up with these perfect-every-time kale chips. They are packed with nutrition and they are so easy to make, you almost can’t complain. Perhaps equally as good as the ease of making them is that my 6-year-old loves them!
If you’ve tried them before and failed you must give the recipe below a go and try again.
Large bunch of kale – washed, dried very well, and broken into small pieces
Sea salt and/or whatever seasoning you’d like. (For a dairy free cheesy taste add nutritional yeast instead of sea salt)
Preheat oven to 300
Place dry kale on a cookie sheet – careful not to crowd them. (note: if the kale isn’t bone dry they have more of a chance of wilting and getting soggy – so dry them well!)
Pour some olive oil on clean hands and then rub each piece of kale with it. They should be lightly coated, not soaked with olive oil
Sprinkle with seasoning of choice
Bake for 10 minutes, then rotate pan in over and bake for another 10 minutes.
Whether you are making these for the first time or this is your second go at making them right, I’d love to hear about how they are! Talk to me in the comments!