We’ve all heard it, Kale is a superfood. It has so many wonderful qualities, but sometimes do you find yourself not able to go through an entire bunch of it before it turns? It’s a lot of leafiness! One thing that I’ve done over the years to use up my kale is make them into chips. It’s easy, quick, and delicious. Even my kids and husband will snack on them!
Any type of kale will do for this recipe. I used a mix of green, red and dino here.
Cut into 2″ x 2″ squares. The kale shrinks a lot when baked.
Dress with some olive oil, salt and pepper. You can also add any seasoning that fancies you. Garlic, onion, or even chili powder might be nice!
Crunchy Baked Kale Chips
- 1 Bag of Kale (any variety)
- 2 tablespoons olive oil
- Salt and Pepper to taste
- Preheat the oven to 375 degrees.
- Cut your kale chips (stems and all!) into 2″ x 2″ squares
- In a large mixing bowl, mix Kale with olive oil, salt, and pepper (you might need to massage the olive oil into the kale leaves to coat it evenly).
- Spread on a cookie sheet. Allow space between each “chip.” Piling the kale on top of each other will result in soggy chips. You might have to bake the kale in a few batches or with multiple cookie sheets.
- Cook for 6 minutes at 375 degrees. I would check on the chips after 5 minutes, every oven is different. The chips should retain some of their color. If they come out black, you’ve cooked them for too long.
- Serve immediately and enjoy!