I don’t know if you can even consider this a recipe. Kale chips are SUPER simple (and fast) to make, and require only a few ingredients. They’re healthy and crispy and might even trick your kids (and yourself) into thinking they’re indulging in a yummy treat!
… that’s it, that’s all!
Optional add-ins: Cayenne pepper, black pepper, flavored oil, drizzle of Caesar or Ranch dressing, parmesan cheese… the list could go on and on.
Preheat oven to 325, and line a baking sheet with foil or parchment paper.
Wash kale well, making sure to remove any dirt hiding in the leaves. Shake off excess water, and begin tearing the leaves into bite-size pieces, discarding the main stem/rib. (*2-3 large leaves will fill a baking sheet, and this will make 2 cups or so of kale chips, so tear accordingly. I usually make a couple batches if I want to feed more than just myself :).)
Place kale on the baking sheet. Drizzle on about a teaspoon of olive oil (a little bit goes a long way). Toss with your hands until the olive oil is evenly distributed on the leaves.
Spread the kale into a thin layer on the baking sheet (The thinner the better, as they’ll crisp up more evenly. The photo below would NOT be considered a thin layer…).
Sprinkle with salt. (Again, a little goes a long way. The kale will shrink down, so you don’t need much salt.)
Bake for 10-12 minutes until the leaves have crisped up and JUST start to turn golden brown (they’ll continue to crisp when they come out of the oven).
Remove from oven and allow kale chips to cool for a few minutes.