A glance around the internet would make one think I am the last person on earth to make kale chips. Well, I’ve never been accused of rushing to follow a fad! Eating these chips reminds me a lot of eating the leaves off of roasted Brussels sprouts (I like to eat the ones that fall off in the oven). Crunchy, salty and light. In fact, if I close my eyes I can’t really tell a difference.
I found kale chips to be rather addicting. They definitely have to be eaten almost immediately after coming out of the oven. That’s when they are at their crunchy best.
- Preheat oven to 350 F.
- Separate leaves from bunch.
- Cut center stem out of kale leaves, then halve them.
- Place leaves in a large bowl and rinse well with cold water.
- Dry very well with a large kitchen towel or salad spinner. It is important that the leaves be completely try or they will not crisp up.
- Return kale to the bowl and toss with the oil, salt and pepper.
- Lay leaves out on a sheet pan (or two). Do not let the leaves overlap or touch.
- Roast in the oven for 10-15 minutes until crispy.
- Sprinkle with your desired seasoning and serve immediately.
Nutritional values are approximate.