Kale chips are my jam. Were talking yummy and guilt-free, and thank goodness for that, because they are highly addictive. They are a great way of getting more veggies into you and your family's diet and obviously a much healthier alternative to regular chips. These chippies are super easy to make and I will thoroughly break down every step!
*Spoiler Alert* They do NOT taste like regular or store-bought chips. They are delicious, crispy and glorious but please do not expect a baked leaf of kale to crunch like a dorito.
What You'll Need:
- 1 bunch of kale
- 1 tablespoon olive oil
- 1/4 teaspoon salt (pink or sea salt, preferably)
- 1/8 teaspoon garlic powder
- Preheat oven to 300 degrees.
- Rinse kale leaves and gently pat dry with a towel.
- Trim out the ribs of the kale and throw them away (they are bitter). I use a pair of kitchen scissors to do this but a knife will work too.
- Cut the remaining kale leaves into two-inch pieces.
- Add kale to a large bowl and slowly add olive oil. Toss gently with your hands until all of the kale is coated in oil. It's important to massage the kale softly, you don't want it to bruise.
- Add kale to a non stick baking sheet in a single layer. Sprinkle with salt and garlic powder. (Not all of my kale leaves fit on one sheet so I usually make two batches).
- Bake for approximately 10 minutes. Begin to check on them starting at 8 minutes. Make sure they do not start to turn yellow or golden, this will make them bitter. You want to pull them out when they are dark green and crispy.
- Serve immediately.