Kale chips were one of the first snacks I tried when I started eating Paleo a couple years ago. They're light, airy, and have that satisfying crunch. They are really easy to make but also very easy to mess up. Bake too long and they end up burnt and bitter. Under-bake them and they don't have that satisfying crunch. This recipe has always produced the perfect kale chip for me.
- DRY curly kale (removed from stems, ripped into smaller pieces)
- Use curly kale. Flat leaf kale, aka dino kale, is more bitter than curly kale. The curlier, the better.
- 1 tablespoon avocado oil
- optional seasonings
- salt & pepper, garlic powder
- For BBQ tasting chips, add smoked paprika
- non-insulated baking pan/cookie sheet
- insulated pan/sheet bakes more slowly so use a non-insulated sheet
- oven-safe, nonstick parchment paper
- I've found that this makes the chips consistently crispy
Preheat oven to 360. Line the non-insulated baking pan with parchment paper.
If purchased in bunches, wash the fresh kale. MAKE SURE IT HAS BEEN PAT DRY/AIR DRIED before using. I buy packaged kale chips that have already been washed and had their stems removed so I skip this step. Did I mention I'm a lazy cook?
In a mixing bowl, slowly drizzle with avocado oil & mix well. Be careful with the oil. Too much and the chips can end up soggy. This is why I say slowly drizzle the oil because then you can gauge whether there is too much.
Sprinkle with optional seasonings. Careful on the salt. It is easy to add to much. Mix it well.
Place kale in a single layer flat on the baking sheet. Make sure there aren't any pieces folded over.
Bake for 11 minutes, making sure to turn the pan 180 after 5 minutes. Enjoy!
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