These kale chips are great as a garnish on a soup or a tasty, healthy snack to munch on (just don’t overdo it with the EVOO & salt). Raw kale has loads of beta carotene, iron and vitamins A, C & K so I’m looking for more ways to incorporate this into our diet. But really, when vegetables taste this good, it’s easy to find a reason!
Baked Kale Chips
Time: 25 min (5 min prep, 20 min bake)
Servings: 4 (or less if you eat them all in one sitting like we did…)
1 or more bunch kale, preferably the curly leaf version, like Scots Kale
3-5 Tbsp Olive Oil (I used Extra Virgin Olive Oil, aka EVOO)
3-5 Balsamic vinegar (optional)
Sea or flaked salt
Fresh ground pepper
Special Tools: Gallon sized plastic resealable bag, baking or parchment paper (optional)
What To Do
Preheat the oven to 350 Degrees F.
Wash and drain the kale leaves.
Roughly chop the kale into bite sized pieces, cutting off the stalks at the end. I recommend toasting with a glass of scotch before hacking away (just kidding). If you find that some of your stalks are too thick, just pull or chop the leaves right off the stalk as I did with the stalk on the right above.
Place the kale pieces into the plastic bag and pour the EVOO & balsamic vinegar into the bag. Seal tightly (double check!) and shake the bag around until the leaves are evenly coated. I’ve found that this method coats the leaves more evenly with less oil, keeping the fat and calorie content down.
Line a large baking sheet with the baking/parchment paper or spray with non-stick spray.
Spread the kale pieces evenly on the pan in a thin layer.
Sprinkle a pinch of salt and grind some pepper on the kale.
Bake for 20-25 minutes, or until crispy. Turn the pieces with tongs or a spatula about halfway in, after 15 minutes, to ensure that all of the pieces are evenly cooked and crunchy.
When the kale chips look done, take them out and toss in a bowl with a final sprinkle of salt and ground pepper.