It feels almost silly to share this recipe for Crispy Baked Kale Chips considering how many recipes already exist online. Really, I’m writing about them today to remind everyone how easy they are to make at home compared to buying them (and a lot less expensive, too). They’re the perfect snack to pack in school lunches.
Some recipes direct you to blast the kale with heat as high at 400ºF. I’ve been guilty of that in the past, too. Time and experience making many batches of kale chips have taught me that a little patience goes a long way. Low and slower is the way to go.
A 15 to 20 minute bake at 325ºF does the job nicely. Stirring the kale every 5 minutes is fussy-sounding but key in making sure they dry out properly without burning in spots. I love using Tuscan kale, but curly green kale will work fine. Those heads tend to be larger, so you’ll likely need to use two pans. Also, a little oil goes a long way. Don’t worry if they seem too dry after rubbing with such a small amount. The kale releases moisture as it bakes in the oven. Too much oil, and you’ll have greasy kale chips (been there, done that).
Crispy Baked Kale Chips
Bunch of Tuscan kale
Preheat the oven to 325ºF
Meanwhile, prepare the kale. Remove the leaves from the center ribs. Tear the leaves into pieces, and compost the ribs.
Place the leaves on a rimmed sheet pan. Drizzle some olive oil, no more than 1 to 2 teaspoons, and season with salt. Rub the leaves together to coat them completely.
Bake for 15 to 20 minutes until crisp, making sure to stir them in the pan every 5 minutes. Let cool completely before storing in an airtight container.