Kale seems to be really popular these days. It’s probably because this dark leafy green vegetable is full of vitamins and minerals. Honestly though, I don’t think it tastes very good. It has a strong flavour and a tough texture that I just don’t enjoy.
On the other hand, I could eat kale chips by the plateful!
These easy to make kale chips are light and crispy, with a deep earthy flavour. I think they almost taste like roasted broccoli. I’ll have to try to make these chips with baby kale instead, the flavour might be a bit milder. I think Loblaws is carrying organic baby kale now.
Kale Chips (Recipe)
- 1 small bunch of Kale, even a small bunch may make enough chips for 2-3 batches
- 1 tablespoon olive oil, or olive oil spray
- sea salt, to taste
- Preheat oven to 275 degrees F.
- Wash leaves and remove the "spines" (stems) from the kale.
- Spin the leaves in a salad spinner or pat gently with a towel to remove excess moisture.
- Rip the kale into small, chip-sized, pieces.
- Use your hands to toss the leaves with a small amount of olive oil.
- Arrange the leaves in a single layer on a baking sheet.
- Sprinkle with a very small amount of sea salt. Kale is naturally a bit salty, so if you add too much salt the chips will taste bitter.
- Bake for 20 minutes or until the kale has become dark and crispy. Be careful not to burn the chips.
- Remove the chips from the oven. Drain on paper towel if needed
- Allow to cool, then eat immediately. I recommend that you do not store leftover kale chips in a plastic bag as they become soggy. I put my leftovers in a bowl and cover with a clean, dry, tea towel.
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Please note that these nutritional values are only an estimate, and have been generated from a database using generic products.
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