Green Kale Chips Sea Salt (Print)
Crispy green kale leaves baked with olive oil and sea salt for a light, savory snack.
# What You Need:
→ Vegetables
01 - 1 large bunch green kale (about 7 oz), stems removed, leaves torn into bite-size pieces
→ Oils & Seasonings
02 - 1½ tablespoons extra-virgin olive oil
03 - ½ teaspoon sea salt
# How To Make It:
01 - Preheat the oven to 300°F and line two large baking sheets with parchment paper.
02 - Wash and thoroughly dry the kale leaves. Remove thick stems and tear leaves into bite-size pieces.
03 - In a large bowl, drizzle kale with olive oil. Toss until all leaves are lightly coated.
04 - Spread kale pieces in a single layer on the prepared baking sheets.
05 - Sprinkle evenly with sea salt.
06 - Bake for 12–15 minutes, rotating the sheets halfway through, until the edges are crisp but not browned.
07 - Remove from the oven and let cool on the baking sheets for a few minutes before serving.
# Expert Advice:
01 -
- They satisfy that crunch craving without any of the potato chip regret
- The recipe takes literally minutes to prep and uses ingredients you probably already have
02 -
- Dry kale is non-negotiable. I once rushed the drying step and ended up with sad, steamed greens instead of chips.
- Watch them like a hawk in those last two minutes. Kale goes from perfect to burned remarkably fast.
03 -
- A salad spinner is your best friend for getting kale completely dry
- Massage the oil into the leaves rather than just tossing to ensure even coverage