I can’t tell you how skeptical I was about these. Although I love using kale in soups, stews, etc. The look of Kale Chips reminded me of dried seaweed – and I dislike dried seaweed, or any kind of seaweed for that matter (for all you sushi fans I’m sorry).
But Meghan Telpner said they were fantastic, so I thought I would give them a whirl too (She also has a how-to video on making kale chips). My recipe is very similar to hers and I think if you did a quick google search you’ll find that most recipes are the same. I do have to stress though that lemon juice is key! There were a few recipes out there that didn’t call for lemon juice, but it really adds a bit of extra bite.
- 1 Bunch of Kale leaves
- 2 tblsp olive oil
- 2 tblsp lemon juice
- 1 tsp salt
Preheat the oven to 350º
Wash the Kale leaves under cold water and then let dry, or roll them up in a towel to dry. Once the leaves have dried, carefully peel away the green leafy bits from the stem. Break these leafy bits up into chunks and put in a bowl. Discard the stems.
Add the olive oil, lemon juice and salt to the bowl and massage into the kale leaves. Make sure all of the Kale Leaves are coated, and don’t be afraid to really squish everything together.
Lay the leaves out on a baking sheet and bake for 10-15 min at 350º Keep a watch out on them. I ended up leaving them in the oven for about 20 min, but be careful not to overcook. I only did this because I had to double layer some of the leaves as I didn’t have enough room on my baking sheet for all of them! Leaves should be crisp and dark green – not brown.
When you take them out of the oven place them carefully on a rack to dry off and cool down. Then dig in! I already can’t wait to make more and try out different spices on them too!