Friday, February 5, 2016

Kale chips--so good you won't want to share

Start off with a bag of kale.  I use the 10 oz. bag from Trader Joe's that comes washed, and pre-chopped.  If your kale is not washed and chopped into bite size pieces, you 're going to need to add those steps.

Remove the leaves from the stems.  See in the picture below, all the stems are gone.  This is the most time consuming and annoying part, just enlist your children for help.

Put the kale in a large freezer bag with 2 tablespoons of olive oil and 2 1/2 teaspoons of kosher salt.  Seal the bag and shake it well.  Spread the kale in a single layer on a baking sheet.  At this point, I toss the kale a little more with my hands to ensure all parts are a little shiny with olive oil.  You don't want it dripping, but you do want everything equally covered.
The kale is covered lightly with olive oil and salt before baking
Bake at 400 degrees for 10 minutes until the edges are brown and the kale has shrunk slightly in size.  The pieces should be a little crispy, but not burnt.

1 10 oz. bag of kale
2 tablespoons olive oil
2 1/2 teaspoons kosher salt

Preheat oven to 400 degrees. Wash kale and cut into bite size pieces (if not already done).  Remove the stems from the leaves of each of the pieces.  Put all the kale in a large freezer bag along with olive oil and salt.  Shake the bag to combine all the ingredients and coat the kale. Put on a baking sheet, and continue combining with your hands until all pieces are covered.  Spread the kale into a single layer on the baking sheet.  Bake for 10 minutes until the edges are brown and the pieces are crispy.


  1. How do you store them? Someone at work said they don't store well.

    1. I store them in a ziploc bag, but they don't store well. They lose their crispyness after a day or so. If you put them back in the oven for a minute or two and they're fine again.


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