We love kale! Kale chips are a healthy snack loaded with plenty of nutrients, but can be intimidating to make yourself. We found a step-by-step recipe (with photos) to take the guesswork out of the process.
Ready to bake your own? Check out the basics below and click on “Kalyn’s Kitchen” for fully illustrated directions.
Roasted kale chips with sea salt and vinegar
Kalyn’s Kitchen
Makes 2 to 3 servings
Ingredients:
One small bunch of kale, about 6 ounces
1 tablespoon extra-virgin olive oil
1 tablespoon vinegar (Spanish sherry vinegar was used, but any vinegar you like the flavor of will work)
Sea salt to taste
Directions:
- Preheat oven to 300 degrees Fahrenheit
- Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces (the same size as potato chips).
- Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.
- Put kale pieces into a large Ziploc bag (or use a bowl if you don’t mind getting your hands oily). Add half of the 1 tablespoon of olive oil, seal bag and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly “massaged.”
- Open the Ziploc bag and sprinkle the 1 tablespoon sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.
- Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. Check them every 10 minutes or so and turn some pieces over.
- When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.