The first time we had kale chips was during a trip to San Francisco a few years back, and we’ve been hooked ever since! There are delicious store-bought ones (Solar Raw Food makes amazing Better than Cheddar kale chips covered with bell peppers and cashews that taste just like cheese!), but they’re usually pretty pricey. Homemade kale chips are a lot less expensive and really easy!
- A bunch of kale
- 2 tbsp of olive oil
- Salt or other seasoning to taste
- Cut or rip the kale leaves off the stems, then tear the leaves into smaller bite-sized pieces
- Wash the leaves and dry thoroughly
- Once dry, put all the leaves into a bowl and toss with olive oil and salt
- Spread evenly on a baking try lined with parchment paper, foil, or baking sheet
- Bake in the oven for 20 minutes at 300°F
- Make sure the leaves are completely dry! Any moisture will make the kale soggy. In addition to air drying the kale, we used a salad spinner and paper towels.
- You don’t have to tear the leaves into bite-sized pieces, but it makes it easier for the kale to crisp in the oven.
- Try not to stack/layer any leaves on top of each other while baking because it’ll prevent them from crisping.
- Some people suggest adding salt after the kale is baked (salt draws out the moisture from the leaves and can make them soggy).