Recipe Image

Kale Chips

  • 25 m
  • 25 m
EatingWell Test Kitchen
“Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don't overcrowd the pans.”

Ingredients

    • 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note)
    • 1 tablespoon extra-virgin olive oil
    • ¼ teaspoon salt

Directions

  • 1 Position racks in upper third and center of oven; preheat to 400°F.
  • 2 If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don't overlap. (If the kale won't all fit, make the chips in batches.)
  • 3 Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)
  • Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.
  • Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
ALL RIGHTS RESERVED © 2017 EatingWell.com Printed From EatingWell.com 8/16/2017