Perfect, crispy kale chips ready in just 35 minutes! These great potato chip alternatives couldn’t be easier to make and are impossible to stop eating.
Me and kale have a LONG history.
I started out hating it. I mean really hating it. Shoving into my pants pockets at the dinner table so I didn’t have to eat it. Hiding the bag of kale in the back of the pantry (somehow I always got found out). Taking the kale out of my mom’s cart when she wasn’t looking.
But now that I’m older and my tastes have changed, my relationship with kale has blossomed. I add it to just about everything (except PB&J sandwiches) and I love it.
One of my favorite ways to prepare kale is to bake it until it’s nice and crispy. It’s a great way to get in some greens! I could snack on these guys all day long they’re so delicious.
The first couple of times I tried to make kale chips didn’t end very well. They were either burnt, soggy, flavorless, or crumbly. *shudder*
I knew something had to change because I knew perfectly flavored, crispy kale chips WERE possible! So I tried things a little differently. I used less oil, more oil. More salt and pepper, less salt and pepper. Lower temperatures, drying the kale before baking, changing the length of the bake time.
It took about 50 years, but I’ve finally perfected the recipe to ensure you get perfect kale chips every time.
Whenever I make kale chips, I know I have to make a lot because my family devours them like wild animals. That’s why I always make sure to pick up a bundle of kale from the grocery store every once in a while. I can’t have a pack of rabid toddlers chasing me down for more kale chips.
Nope, we can’t have that.
I like to use garlic infused oil (or hot chili infused oil) instead of regular vegetable oil because it adds so much flavor to the kale chips. It’s really convenient for when I don’t have any garlic powder. <– because your 3-year-old brother poured it ALL over the kitchen floor a week ago. Ahem.
Y’all are gonna go bonkers for these incredibly easy-to-make crispy kale chips.
Here’s the recipe:
- 1-2 ribs kale
- 1½ tablespoons vegetable oil (or infused oil)
- ¼ teaspoon salt
- a sprinkle of black pepper
- Preheat oven to 300 degrees F.
- De-rib the kale and tear it into large pieces. Rinse the leaves and dry completely with a salad spinner or paper towels.
- Place the kale chips in a large bowl and drizzle in the oil. Massage the oil into the kale leaves to ensure that the oil has reached all of the nooks and curls of the kale. Sprinkle with salt and pepper and toss to combine.
- Lay the kale out on a parchment-lined baking sheet. Don't pile them on—lay them in a single layer to make sure that it cooks evenly and gets nice and crispy in the oven.
- Place the pan in the oven and bake for 20-25 minutes, or until kale is lightly browned and crisp. Let cool for 3 minutes before serving (the cold air helps the kale crisp up even more!).
- Serve immediately!