No Fail Baked Kale Chips Recipes

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.)

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.