Kale Chips- Easy and Great!

I bought Brad’s Kale chips from Whole Foods a few years ago.  They are amazing.  I have NO idea how they make them and these homemade ones aren’t the same.  However, they are easy to make and really good. The Brad’s Kale chips are $8 for a small package, that isn’t a typo! Trust me, in high school and college I waited tables and we used Kale as a garnish.  I never  thought that people ate Kale,  that would be like eating grass.  Who does that?

Pre-heat Convection Oven to 275!

Mise En Place –

1 bunch of Kale, any kind – wash, dry well, remove the center rib. Or just buy the prepackaged baby kale and save yourself some time!

1 t coarse sea salt and about 1 T olive oil

Place kale on baking sheet, drizzle with the oil and sprinkle with salt.  Then use your hands,  and toss the kale to mix it in.

Place the baking sheet in the over and bake for about 20 minutes.  After 10 minutes,  I moved the kale around a bit.  At this point, you will be able to see that they are still dark green and looked “wilted.”

They’ll need another 5-10 minutes.  Check back and try one to see if it is crispy and crunchy.

You will eat them right away, and maybe you will even have a small child come in and try one.   If you end up with left overs …wrap them in parchment paper.

Stay Healthy!

D

4 Replies to “Kale Chips- Easy and Great!”

  1. you said, place your “dried” kale on the sheet……..at what point did you dry them? did I miss something or did you mean, place them on the sheet to bake them?
    I’m really confused.

  2. Hi Teresa, after I wash the kale, I dry it off with a paper towel or clean hand towel before I remove the stem or center rib. That info is right below the first picture.

    I think you are right that it sounds confusing when I say dried kale… I didn’t mean dehydrated, just towel dried – sorry for the confusion!

    If you have any other questions, don’t hesitate to ask.

    D

  3. After I went back and re-read the blog, I see what you probably meant… oh, btw
    I grew up eating Kale. The type of Kale you are using to make your Kale chips are not the decorative variety, or it wasn’t used in that way in situations that I have seen. Generally that type is the dark green, and a like pink or purple hue.
    The dark green Kale, that is long stemmed is the only type we ever cooked.
    I grew up eating this at Thanksgiving since, Kale is picked after the first frost
    It was cooked with chicken broth, or in some houses, bacon grease. I have always loved Kale and could eat it daily. I’m anxious to make these chips.
    Thanks…… Theresa

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