Roasted Kale Chips
I asked where she got them, and she said that her group had made them in the oven, but she didn't know the recipe.
When I got home, I searched the Internet and found dozens of recipes, with quite the variation in times and temperatures. So, being the kitchen chemist that I am, I started to experiment.
Here I present the optimum conditions for making kale chips, along with some variations. Enjoy!
I mean, it's practically kitchen magic! Take John's recipe and a bunch of kale and before you know it you have a crave-worthy snack! We really enjoy this crispy treat and love that it's both healthy and easy to prepare.
- 1 bunch
- kale (or bag of chopped kale)
- olive oil (for drizzling)
- 1-2 dash(es)
- salt (to taste)
- 1-2 dash(es)
- black pepper (to taste)
- seasoned salt or pepper (optional)
- 1 or 2
- cookie sheets or equivalent
Note that the 50-minute cook time refers to three batches of kale, each batch taking about 16-17 minutes.
Rinse kale leaves to remove dirt, dust, etc. and shake or spin dry. Kale doesn't hold water the way lettuce does, so shaking is usually sufficient.
You can use chopped kale, but it needs to be "large" pieces, not finely chopped.
If you are using chopped kale, you can trim the leafy parts off the stem pieces.
Two large leaves are about the right amount for one large cookie sheet. One bunch of kale will be good for about three cookie sheets' worth.
Shake salt and pepper onto the pile.
Using clean hands, mix the pile of leaves to coat them evenly.
Spread the coated kale onto the cookie sheet in one layer. It won't be a flat layer. See photo.
While the first batch is cooking, prepare the next batch on a second cookie sheet.