Kale chips have become quite popular over the last year and many people already make them at home. These instructions are basically the standard, but I’ve added some details.
1 bundle of organic Kale
mild oil e.g olive
I’ve tried all 3 types of Kale (available in CA: dino, curly and purple) and my favorite for chips is the curly leaf. The Dino is ok as well, but
I find the curly to be milder in taste and somehow easier to digest (that’s just me).
Preheat oven to 320F
Wash your Kale, even if it’s organic–a lady in one instructional video claimed she doesn’t need to wash organic Kale, I disagree–dry the leaves.
Then cut out the stem, you’re basically taking out the bone. Slice the leaf lengthwise on either side of the stem to remove it. Then cut those long pieces into thirds. Place a small amount of oil in a soy-sauce plate or saucer. Dip clean fingers into oil and pat each leaf so that it glistens, but isn’t dripping with oil. Place onto parchment paper covered baking tray…or my favorite: Silpat baking sheet (see my favorite kitchen items page). Some recipes add salt before the oven, I like to add it after, it looks better and you’ll have more flexibility.
Don’t overlap leaves. On a regular sized baking sheet, one bundle will give you about 2 1/2 trays worth.
Place leaves in oven. Check on them in 5 minutes and remove any leaves that are cripsy. If they are still wet looking, like wet leather, they are not done. They’re perfect just as they get cripy, they’ll sound crispy when you touch them. Brown edges are ok, but it’s best to get them out before, so it requires a bit of monitoring since baking time depends on size, how dry the leaves were and your oven.
Remove crispy leaves, shouldn’t take more than 15 minutes, and place in bowl. Put a few aside for your dog, then add sea salt to taste. A few drops of lemon taste good as well.