|Kale leaves torn from the stems. Notice that|
I used 2 different kinds of kale.
First, remove the leaves of the kale from the stem. You can simply fold the leaf in half and tear the stem off. Then tear the leaves into bite-sized pieces and wash and dry thoroughly (use a salad spinner if you have one). The drier the kale is, the more it will crisp and not steam in the oven.
|The seasoned and oiled kale ready to hit |
Lay the kale out on sheet pans, trying to keep them in as much of a single layer as possible. Place them in a preheated oven (again, I used 375 degrees) for about 15 minutes. When done, they should be crispy and crunchy. If they aren't after 15 minutes, bake longer until they are. Just check every minute or two so they don't burn.
|Kale chips fresh from the oven.|
Got any favorite seasonings that you use on kale chips? Let me know!