I am well aware that I am probably the last food blogger out here to make kale chips. I don’t know why I haven’t before. I have no excuse. I see recipes for them all the time and think that it is a great idea and that I should try them. I even knew I would like them because I have bought them, but this is my first time making them!
I have to confess. I did buy that pre-washed kale in a bag. I was a little afraid that the shortcut would somehow ruin them, but it didn’t. They taste just like they are supposed to and are perfect since we are trying to reduce our carbohydrates. Don’t worry, I will still have plenty here, they just may have to exit the house. I will be sharing with you all of the lower carbohydrate recipes I like though, and this is definitely one of them. I adapted them very slightly from this recipe by Melissa d’Arabian via Food Network. I had a pound of kale, which I think is probably more than most heads, so I used a smaller oil to kale ratio. I also coated the kale with sea salt and olive oil by putting it in my largest lidded plastic container and shaking it up until it was well coated. This distributed the oil and salt evenly and probably allowed for the same amount of oil covering more kale.
Edit: It was extremely humid when I made these, so the next day they had lost a good bit of their crispness. I toasted some for about a minute at 300 degrees, and they were perfect, but be very careful when doing this as they do burn easily.
- 1 pound kale, ribs removed and cut into bite sized pieces (I bought the pre-washed, pre-cut kind from a bag and just had remove a few ribs.)
- 2 Tbsps. olive oil
- sea salt to taste
- Line a large baking sheet with parchment.
- Preheat oven to 275 degrees.
- Using 1/2 of the kale at a time, place in a large lidded plastic container.
- Drizzle with 1 tablespoon olive oil and sprinkle with sea salt to taste.
- Put the lid on the container and shake it vigorously to distribute the oil and salt. You will probably need to shake it about a minute.
- Put kale on baking sheet. Bake for 20 to 30 minutes or until crispy tossing and turning every 5 to 7 minutes.
- Repeat with remaining ingredients.