Green Kale Chips Sea Salt (Print)
Oven-baked green kale chips, simply seasoned with sea salt. A healthy, crispy snack that’s easy to make and satisfies cravings.
# What You Need:
→ Vegetables
01 - 1 large bunch green kale (approximately 7 ounces), stems meticulously removed, leaves torn into uniform bite-sized pieces
→ Seasoning
02 - 1½ tablespoons olive oil
03 - ½ teaspoon sea salt (or to personal preference)
# How To Make It:
01 - Preheat your oven to 300°F. Line two standard baking trays with parchment paper to prevent sticking.
02 - Rinse the kale thoroughly under cool water. Ensure the leaves are completely dry using either a salad spinner or absorbent kitchen towels; residual moisture is critical to achieving a crispy texture.
03 - Place the dried kale pieces into a large mixing bowl. Drizzle evenly with olive oil and sprinkle with sea salt. Gently massage the kale with your hands to ensure every leaf is uniformly coated.
04 - Distribute the seasoned kale in a single layer across the prepared baking trays. It is essential that the leaves do not overlap to allow for even crisping.
05 - Bake for an initial 10 minutes. Rotate the baking trays and continue baking for an additional 5–8 minutes. Monitor closely during this final stage to prevent burning. The kale chips are perfectly done when they are crisp and exhibit lightly browned edges.
06 - Remove the trays from the oven and allow the kale chips to cool for a few minutes before serving. They will crisp further upon cooling.
# Expert Advice:
01 -
- It’s your secret weapon for satisfying that intense craving for something crunchy without any guilt.
- You'll be amazed at how a few minutes in the oven can turn simple kale into an incredibly addictive snack.
02 -
- The absolute biggest game-changer for truly crispy chips is making sure your kale is bone dry; any moisture leads to soggy, steamed greens.
- Never overcrowd your baking sheets; giving each piece of kale its own space allows for even air circulation and perfect crisping.
03 -
- For consistent crispness, make sure your kale pieces are roughly the same size; smaller, more delicate leaves might crisp faster than thicker ones.
- Keep a close watch on the chips during the last few minutes of baking, as they can go from perfectly golden to burnt edges very quickly.