I have a bit of confession today. I’m kind of obsessed with kale chips! After all who doesn’t love chips? Salty and crispy, not to mention the fact that these are actually healthy. Who would feel bad about eat an entire bowl? You basically just ate an entire head of kale! Yes there is salt and oil, but the amounts aren’t that big. So you can binge and stuff your face without feeling any remorse. Oh, but that wasn’t my confession… up until a couple weeks I was still buying bags of kale chips at the grocery store.
Let me tell you, $8 – for a bag that is so small I can’t possibly understand why they would have portion sizes listed on the back – is just bonkers. You can pick up a huge head of kale for under $2. Also, if you’re thinking you need a food dehydrator and 8-hours of drying time, think again. Seriously, I don’t have the discipline to plan my snacks days in advance. Snack food needs to be fast and easy, otherwise I get cranky. I’m basically a toddler when I’m hungry.
As long as you have an oven, a couple of baking sheets (even one will work) and about 20 minutes, you too can have delicious home made kale chips.
This recipe is just the basics, the brass tacks of kale chips. You can add in other flavorings, and play around with the recipe. Personally I like to add a couple tablespoons of nutritional yeast and a squirt of sriracha for a spicy-cheesy flavor. Have fun with it, and let me know what flavor pairings you like in the comments below.
- 1 large bunch of kale, washed and dried
- 1-2 tablespoons melted coconut oil, or olive oil
- Pinch of Salt
- Preheat the oven to 275°F and line two baking sheets with parchment paper or silicone baking mats.
- Destem the kale, removing any large ribs and tear the leaves into chip size pieces.
- Add the kale to a large mixing bowl, and top with the oil and salt.
- Massage the oil and salt into the kale leaves making sure everything is evenly coated.
Massaging the kale will also help make any remaining ribs a little more tender.
- Spread the kale on the prepared baking sheet in a single layer, leaving room in between the pieces so they can crisp up.
- Bake in the center of the oven for 15-20 minutes, until crisp. Cool completely before serving.
If you have a convection oven you should be able to cook both trays in about 20 minutes.
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