Kale Chips

Kale chips are fantastic They have a light saltiness similar to potato chips, but they are nutritious and melt in your mouth. Love them. The trick is to make sure the kale pieces of super dry (blotting them with towels) and do not oversalt them! If not they are inedible :(


Adapted from AllRecipes.com and My Father’s Daughter

  • 1 big bunch kale, stems discarded and leaves torn into roughly 1 1/2 inch pieces
  • 2 tablespoons extra virgin olive oil or use Misto Olive Oil sprayer
  • coarse salt (hint, do not over salt because it ruins the kale chips)

Preheat an oven to 400 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. Remove the veins or the kale chip will have tough strings.Toss the kale with the olive oil and spread out on two baking sheets. Sprinkle with coarse salt and roast for 12-15 minutes, or until lightly browned and crispy. Eat like potato chips.

Washed dinosaur kale

Another kale
Kosher salt and olive oil spray
Lightly oiled, salted and mostly deveined kale
Post bake
Kale Chips ready for snacking
I also tried Rhythm Superfood’s fantastic nacho flavored Kale Chips. They have a great flavor and are made with spices, nutritional yeast and cashews. I thought the Texas BBQ flavor was okay relative to the nacho flavor, which are delicious. It’s so easy to much on a whole bag.
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