By Angelika Hanna
Vegetarian/vegan, crispy, flavorful, and healthy.
- Fresh, raw kale
- Sesame oil*
- Coarse sea salt
*The recipes I found for homemade kale chips used olive oil. I chose sesame oil; both types of oil pair very well with kale. You can also use vegetable oil, canola oil, or avocado oil.
I seasoned my kale chips with coarse sea salt. I like the crunchiness of the sea salt on my chips. You can substitute the salt with cheese, paprika, cayenne pepper; to name only a few examples.
- Preheat the oven to 300 degrees Fahrenheit.
- Grease a large baking sheet with the oil of your choice.
- Carefully remove the leaves from the stalk of the kale. Try to yield large pieces of kale leaves.
- Wash and dry kale in a salad spinner to speed up the drying process. Pat down your kale leaves with a paper towel or let air dry on a cooling rack. Important: Make sure your kale is dry before the next step.
- Place the dry kale leaves in a large bowl and drizzle some oil of your choice on.
- Massage the oil with your fingers into the kale leaves. This is an important step as it makes a difference in the outcome of your kale chips in terms of crispiness and crunchy texture.
- Transfer your oily leaves to a baking sheet, arranging in single layers.
- Sprinkle some salt or other seasoning of your choice on your kale leaves.
- Bake kale leaves in a preheated oven at 300 degrees Fahrenheit for 8-10 min. Check on their crispiness. If they are still soft and a bit limp, put them back in the oven for another few minutes.
- Let cool off on the pan for about 5-10 min before serving. Leftovers store well in airtight bag or container.