Easy Kale Chips

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I'm so giddy over figuring out a fast and EASY way to make kale chips. I first made kale chips 8 or 9 years ago when it was a new trend. At that time, the recipes I tried took too long and were a major pain to actually prepare, make, and clean up. Naturally, I stopped making them because they required too much effort. I decided to try it again recently because we had a TON of kale in our garden and I needed a way to use it. I am super excited to present to you a very healthy, tasty, easy, and fast way to make these beauties, and with minimal cleanup...
Seriously, they are so good. Haven't you heard people rave over kale chips with comments like "they're better than potato chips!!!"? Wellllll let's be honest they're not potato chips, and nothing will ever be as good as any version of a fried potato, but they are truly really, really darn good.And KALE is super duper healthy for you. Did you know 1 cup of kale contains 10% of your daily calcium, 133% of you daily vitamin A, and 141% of your daily vitamin K. And this is a really delicious and low calorie way to make it. If you haven't found a way to love kale, this is probably your best shot. Roasting it like this takes a lot of the bitterness out, and they really are crisp and savory.

The addition of two gadgets in my kitchen has sped this process up even more. They are definitely not necessary, but I use both of them alllllll the time so I highly recommend them (links are below). One is a salad spinner, and I use at least 2-3 times a week for salads or washing any kind of greens. The other is an oil mister that you fill up with your olive oil of choice. You simply pump it a few times before spraying. It's great for salads, or for lightly coating any veggie that you are going to roast in the oven.

What You Need:
1 Bunch Kale
1 Tbsp Olive Oil
Seasoned Salt OR Salt and Pepper
Grated Parmesan Cheese
Parchment Paper

Things That Speed This Up A LOT (but are not necessary):
Salad Spinner (linked here)
Olive Oil Mister (linked here)

Recipe:
• Preheat Oven to 350.
• Line 2 baking sheets with parchment paper.
• Wash the kale and dry thoroughly in a salad spinner. (If you don't have a salad spinner, wash the kale and lay the leaves out on kitchen towels, and pat them as dry as possible.)
• Cut the thick center stems out and discard. Tear or cut the leaves into pieces, keeping them pretty consistent in size.
• Take the kale (when dry), and distribute it on the pans, spreading it out equally. Use an Olive Oil Mister to *lightly* coat the kale. (If you don't have an oil mister, toss the kale in a large bowl and just keep tossing it until it's lightly coated all of the kale evenly.)

• Sprinkle with Seasoned Salt (or Salt and Pepper if you prefer).
• Bake for 12-16 minutes. (I set a timer for 10 minutes, and just keep rechecking every 1-2 minutes.) Take the kale out when it's starting to get crispy and slides around on the parchment paper easily. We want the edges to start to get a teeny bit brown, but don't wait too long because they will burn. FAST.
​• Top with fresh grated parmesan cheese immediately.
• EAT!A Few Notes:
• Do what I do, and have this as an app with a delicious glass of dry white wine or rosé. 🙂 Mmmmmm. Cheers!

​• Also, feel free to get creative with the toppings.... instead of seasoned salt and parmesan, you could use garlic salt, or a tiny bit of lemon.
• The parchment paper is a MUST. It makes a huge difference, and now you also have no cleanup.**As always, my Amazon links are through my Amazon Affiliate membership, so I earn a small fee if you purchase through my link. 🙂 Thanks for reading my blog post for easy kale chips!

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