Serves 6
34 cal · 25 min
Kale Chips
Recipe GLPR13b89b0c847076
Crispy roasted kale leaves with a light coating of olive oil and your favorite seasonings. A nutritious snack that transforms fresh kale into a satisfying, crunchy treat ready in under 20 minutes.
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Ingredients
1 cup fresh kale leaves
1 1/2 tablespoons olive oil
Salt and black pepper to taste
Directions
Wash your hands thoroughly with soap and water before beginning preparation.
Preheat your oven to 300°F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Rinse the fresh kale thoroughly under cold running water to remove any dirt or debris. Pat completely dry with paper towels or a clean kitchen towel—moisture will prevent crispiness.
Using a sharp knife or kitchen scissors, carefully cut or strip the kale leaves away from the thick central ribs and stems. Discard the stems.
Tear the kale leaves into bite-sized pieces and spread them evenly on the prepared baking sheet.
Drizzle the olive oil evenly over the kale pieces, then sprinkle with salt and black pepper to your taste. Toss gently to ensure all pieces are lightly coated.
Bake for 10 to 15 minutes, until the kale is crisp and the edges are golden brown. Watch carefully to avoid burning. Remove from the oven when the leaves are fully crispy but still a vibrant green color with only the edges browned.
Let the chips cool on the baking sheet for a few minutes before serving. They will crisp up further as they cool. Store any leftovers in an airtight container.
