A big batch of crispy kale chips is a colorful, healthy snack that’s easy for cooks of all ages to make (and enjoy).
The secret to extra crispy kale chips is to let the leaves fully dry before roasting. Wash the kale and then give the leaves a whirl in a salad spinner to remove excess water. Set on paper towels to dry. I find it’s best to wash the leaves in the morning, so they’re ready for assembly at dinnertime.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Makes about 4 servings
Ingredients for Crispy Kale Chips:
1 bunch lacinato (“dino”) kale
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt
Directions for Crispy Kale Chips:
1. Remove the stems and tough center ribs from each leaf of kale. Tear the large leaves into smaller pieces. Wash the leaves and set aside on paper towels to dry thoroughly—this is the key to making super crispy kale chips.
2. Preheat the oven to 250°F.
3. Place the kale on a large rimmed baking sheet. Drizzle with the olive oil, sprinkle with salt, and massage the oil into the leaves. The color of the leaves will change from dusty to deep green, which is how you’ll know they are adequately coated.
4. Arrange the leaves in a single layer on the rimmed baking sheet. If you have a particularly large bunch of kale, use two pans. Bake for 25 to 30 minutes, or until crispy. Cooking time will vary based on how much moisture is in the leaves. Watch carefully at about 20 minutes to be sure your chips don’t burn.
5. Serve immediately.
Cook Together: Let your kids tear the leaves from the stalks and wash the kale. Invite them to massage the oil into the leaves with their hands.
Buy in Season: Look for lots of different varieties at your local farmers’ market including red kale, curly kale and lacinato (“dino”) kale. If you sign up for a weekly CSA (community supported agriculture) delivery, kale will dominate your box between January and March.
Keep Trying: Try Crispy Kale Chips with a few different seasonings. Garlic powder, cumin and paprika are great options. You can also try them with different varieties of kale, then compare tastes and textures.