I don’t like kale. I will eat it, but I don’t like it. It’s a funny thing, though. When I make kale chips, I end up eating a serious amount of kale.
You know how you can eat potato chip after potato chip non stop? That’s how I am with these kale chips. I suppose it’s the salt and oil, but they’re so much better for you than potato chips!
Kale chips is are quite an easy thing to make, and once you get the hang of it, you won’t need a recipe at all. But first, did you know there are different kinds of kale?
I’m used to curly leaf kale. However, while at a gluten-free retreat this summer, Debbie shared some kale chips with us that were much more flat. She used lacinato kale. I find the flavor to be a little more mild, and I like having flatter chips. They’re easier to store for one.
Any kind of kale can be used, but I’m hooked on lacinato kale. I recommend buying organic.
- ½ bunch kale (2 cups packed pieces)
- 2 teaspoons coconut oil (or oil of choice)
- ⅛ teaspoon sea salt
- Preheat oven to 350°.
- Rinse the kale and pat it dry with a clean kitchen towel.
- Tear the kale off the center rib and then tear into pieces.
- Place the pieces on a large cookie sheet and drizzle with the oil. Toss with your hands, working the oil onto the surface of the leaves.
- Sprinkle with sea salt.
- Bake for 10 minutes, check, and bake up to 5 minutes more. The leaves should be thin, brittle, and slightly brown. Be careful because they can quickly start to burn.