Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don’t overcrowd the pans.
Yield: 4 servings, about 2 cups each
Active Time: 25
Total Time: 25
- 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- Position racks in upper third and center of oven; preheat to 400°F.
- If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)
- Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)
Tips & Notes
- Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.
- Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.
Nutrition Bonus: Nutrition bonus: Vitamin A (767% daily value), Vitamin C (192% dv), Calcium (20% dv), Potassium (18% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 1 fat