Kale chips have become much more popular in recent years, but when I was first introduced to this surprisingly fun healthy little treat quite a few years ago it wasn’t as common. If you haven’t heard of baked kale chips or if you haven’t tried making them yet, I hope you’ll try this easy recipe for crispy kale chips because it is a great way to add a nutritional powerhouse to your regular diet.
Baked kale may sound a little strange if you haven’t tried it, but these bite-sized, crunchy chips are a lot of fun, and even addictive. Thanks to the salt, crunchy texture and mild flavor they really do taste like a chip. Kids and picky adults may even like kale prepared like this!
Because they are thinner than your typical chip they brake apart in your mouth and dissolve more quickly. I think this is partially why I like them so much. But they also have a mild, slightly toasty flavor.
Whether you are trying to increase ferritin levels or just trying to add more healthy foods to your regular diet, this is a fun recipe.
- small bunch of kale or about 4 cups, stems removed and cut into bite-sized pieces
- 1 tablespoon extra-virgin olive oil
- scant 1/8 teaspoon salt
Preheat oven to 400 degrees. Adjust oven racks so they are towards the upper part and the center of the oven.
Wash kale, remove stems and cut into bite-size pieces (about 1 to 2 inch pieces). Make sure the kale is dry before moving on to the next step.
In large bowl add kale, drizzle olive oil and sprinkle salt. Use your hands to toss and massage the oil and salt into the leaves.
Spread kale onto baking sheets in a single layer. For best results don’t overcrowd the kale on the baking sheets.
Bake kale for about 10 minutes or until crispy (start checking it at 8 minutes to make sure it isn’t burning). If you are using both oven racks rotate the pans at about 5 minutes.
If you want to add another layer of flavor to your “chips” here are some things you may want to try. You can either sprinkle one these on the prepared kale before baking or rub it on with the olive oil and salt.
- Nutritional Yeast
- Sesame Seeds
- chipotle powder
- black pepper
Choose organic kale when possible. This is one of those vegetables that has a higher pesticide residue than some other vegetables so organic is best when you are able get it.