If you love potato chips, you will probably love baked crispy kale chips too.
They are so simple to make, quick and nutritious, and you can’t stop eating them!
The shared bounty this week was baby kale.
Preheat the oven to 350 degrees F. Line a baking sheet pan with parchment. Do not use an insulated baking sheet pan.
You will need:
- 1 bunch fresh kale
- olive oil
- sea or kosher salt (do not used iodized table salt)
Prepare the kale.
To make the chips, remove the leaves from the kale stems. Do this by holding the leaf and pulling the stem off from the back side of the leaf. This removes the stringy stem all the way down the leaf.
Spread the kale on the baking sheet and place in the pre-heated oven for 10-15 minutes. The younger and more tender the kale, the less time it takes to crisp.
When the chips are crispy and slightly brown on the edges, remove from the oven and serve.
If you live in a humid area, the chips may need re-crisping by simply placing them in a warm oven for a few minutes.
They have a lovely earthy flavor that complements many dishes. The chips make a great snack and are something different to put out at your next party.
When taking a chefs certification once, I used the kale chip to compliment a dish of Lobster and Israeli Couscous with Grapefruit Emulsion. It was the perfect compliment as it brought warm earthy “umami” flavors which really made the dish pop.