Easykalechips Recipes

OVEN BAKED LEMON KALE CHIPS

Steps:

• Preheat oven to 350F.
• Pull kale away from stem, wash and pat dry with a clean towel.
• In a large mixing bowl using your hands, mix the kale, lemon juice, olive oil and sea salt together.
• Lay kale out in a single layer on a parchment-lined cookie sheet and bake for 15 minutes. Check to see how they're doing. If they're still soft, continue baking, checking every 5 minutes until crispy.
• Allow to cool and then watch out! You've never eaten a head of kale so fast in all your life.

CRISPY KALE "CHIPS"

Steps:

• Preheat the oven to 275 degrees F.
• Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

KALE CHIPS

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
• Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
• Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

BAKED KALE CHIPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
• Bake until the edges brown but are not burnt, 10 to 15 minutes.

NO-FAIL BAKED KALE CHIPS RECIPE

Steps:

• Wash your kale and give it a good shake to remove excess water. No need to bother patting dry, but feel free to spin in a salad spinner to get more water off if you're so inclined. I never seem to be.
• Tear up kale into 2-inch pieces and spread in a single layer on cookie sheets. Discard stems, unless you'd like to try stirfrying them.
• Drizzle or spray with olive oil, shake a little salt on and mix the whole lot up well with your hands. Massaging kale is actually kind of enjoyable.
• Put your oiled kale in the oven and set to 300 degrees (no need to preheat).
• Turn it off about 5 minutes after it hits that temperature.
• Check after 10 minutes. Your kale likely will need a little mixing up.
• Leave kale till the heat dissipates; I often leave it in the cooling oven overnight and check in the morning. You can turn the heat back on again briefly if need be
• Kale chips are done when they're crispy and melt-in-your-mouth delicious.
• Allow to cool, then put in an airtight container right away to keep your baked kale chips fresh. (If there's any left, as it's really easy to chow an entire tray of these things, which is totally ok.)

EASY BAKED KALE CHIPS

Steps:

• Preheat oven to 300 degrees.
• Spread kale in a single layer on baking sheets lined with parchment paper. Massage or spray kale evenly with olive oil on both sides. Sprinkle with salt and pepper if using.
• Bake 20-25 minutes, turning once, until kale is dry and crispy.

CRISPY KALE CHIPS

Steps:

• Preheat oven to 325°F.
• Wash and dry kale very well. Remove leaves from thick stems.
• Tear kale into large pieces (it will shrink as it bakes). Toss leaves with olive oil to ensure all leaves are coated but not soaked.
• Place on a baking sheet and sprinkle with salt and other seasonings if desired.
• Bake 17-23 minutes or until kale is dried. Cool before serving.