Kale chips are the holy grail of health foods. They're chips. Made from kale. Yes, chips - which are delicious but hands down one of the worst foods for you (also on the list: the Cronut and the KFC Double Down) - and they're made from kale, which is probably one of the best foods for you.
Too good to be true? Well, many of us are stuck paying upwards of $8/bag at Whole Foods or Costco to enjoy a handful of these delicious, healthy treats. For those of us who want to dodge the hefty price tag and make our own, we're often sorely disappointed after we follow a simple recipe (like this one) and end up with a baking pan full of charred, shriveled-looking things.
So here is my personal recipe. After many experiments in our kitchen, I think I've finally found a method that works. It is not full proof, but I find it works so much better. Using lower heat and less oil, they seem to cook better and get crispier without burning. And I'm happy to say that they rarely make it off the pan before they're gobbled up.
Try it and let me know what you think. (Apologies in advance for the horrible food photography; I am no food stylist, just a girl with a terrible camera and a mission to make kale chips better for everyone.)
1 tsb coarse sea salt
1 tsb olive oil
1 bunch kale - I find flat-leaf kale, like Tuscan or Dwarf Siberian, works best
1 tsp chipotle or smoked paprika (optional)
Set the oven to 275F. Wash, dry and de-rib the kale, removing the stem from the kale so that you only have the leafy bits left. Tear or cut the kale into 2 inch pieces.
Line a baking sheet with parchment paper. Place the kale on the sheet and then dizzle a small amount of olive oil onto the kale (use less oil than you think - you can always add more as you go). Toss the kale in the olive oil, just making sure that the kale is evenly covered with a thin layer of olive oil.
Tip: I generally toss the kale with my hands to make sure that it's done evenly. The kale chips should only have a slight, even sheen from the oil - they shouldn't be drenched in it.
Sprinkle a generous amount of sea salt evenly on the chips, as well as the paprika or chipotle. Toss the chips again. Then stick them in the oven for about 10 minutes.
Flip the kale chips once they start to get crispy at the edges. Put them back in the oven for another 8 minutes or so, checking on them frequently to make sure they're not overcooking.
Pull them out of the oven when they are crispy but still green. Enjoy!