Kale chips are great if you are a mindless snacker. They provide you with that satisfying crunch without all of the calories or harmful ingredients. With that being said, they are not filling but do have an excellent flavor.
THE IMPORTANT STUFF
- 2 bunches Kale
- 1.5 teaspoons cayenne (more or less depending on how spicy you want them)
- 1.5 teaspoons salt
- 1/4 cup olive oil
THE HOW TO
- Preheat oven to 350 degrees.
- Wash your Kale thoroughly making sure to remove any sand particles.
- Drain kale and place on paper towel to dry. Make sure the Kale is completely dry. If you don’t have time to let it sit until it is completely dry, then hand dry it off with a paper towel.
- With a knife or scissors, remove the leaves from the thick stems
- Rip into chip size pieces.
- Mix oil, cayenne and salt in a very large bowl.
- Toss Kale pieces in the mixture until thoroughly coated. (You may need to add more oil. I make mine a little oily)
- Lay the Kale pieces out on a sheet pan. It is ok if they lightly overlap. I usually use 2 sheet pans and have them hanging off the edges.
- Bake for 12 to 15 minutes until crispy to the touch.
- Remove from oven and left cool. Lightly sprinkle with salt and cayenne.
- Store in an air tight container. If in a good container they will usually last for 3 days, before becoming soggy.
Note: It is very important to ensure your Kale is completely dry before submerging it in oil. Any water left over will steam the Kale and keep it from getting crisp. Also, I like to place paper towels on the bottom of my container under the Kale. The towels absorb the excess oil and any moisture.