Simplicity at it’s finest…
Kale chips will stay fresh up to seven days if kept in a dry bag or container, at room temperature.
1 bunch of kale
2 tbsp olive oil
Salt to taste
1.Preheat your oven to 400º C
2. Chop off the ends of your kale bundle.
3. Using a knife, slice the leaf away from it’s main large spine
4. Tear the spine free leaves into desired chips size bites
5. In a bowl, toss 2 tbsp of olive oil with the kale bites, take time to gently massage the oil into all the pieces. * This is important – if all the leaves are properly coated, your chips will turn a lush dark green, and there will be no dry spots. This step is actual the crucial part, I’ve found that rubbing the oil into the kale actually helps prevent the chips from becoming overly dry or burnt.
6. Evenly distribute the bites of kale on a baking sheet, do not overlap – the bites need their space to crisp. 1 bunch of kale can generally fill 2 1/2 baking trays.
7. Salt to taste – add any additional spices you may enjoy (pepper, parmesan, chili, garlic)
8. Bake for 10-20 minutes. I know, this seems vague, but for best results I recommend checking your kale chips after 10 minutes in the oven, at which point you can remove any chips that appear crispy and done. For the last 10 minutes you should keep an eye on the remaining chips as they bake, removing the crisped chips as necessary – once you’ve made them a few times you’ll learn your ovens exact time.