Simple Tips For Light & Crispy Kale Chips Every Time!
Kale isn't my favorite, but when I make it into chips I can "suffer" through a plate of them.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 servings
Let the kale dry out well (you can use a salad spinner if you just washed it, or dab dry with a towel if only a little wet.). Tear the leaves of kale from the stem and divide up between 2 sheet pans.
Pour 1 TB avocado oil and 1/2 tsp sea salt onto one sheet pan, toss the kale well, and spread the coated kale out on the sheet pan - be sure the leaves are not folded over. Repeat this with the second sheet pan with the other 1 TB avocado oil and 1/2 tsp sea salt.
Bake in a 350 degree oven for 7 minutes, and then switch the pans (rotate them or switch the shelves they are on - I can only fit one sheet pan on each shelf so I put one on the middle shelf, and the other right underneath and then switch them at the 7 minute mark). After you switch the pans cook another 5 minutes until crisp to touch - do NOT overcook! If you wait until they look browned it will be too long. After that 5 minutes you will be able to feel how crisp they are. Let them cool a few minutes before eating.