Evidently, kale chips have become all the rage. I heard from my best friend (Lucifer), my roommate (Lactard), and my coworker that they were planning to make or had already made kale chips in the last two weeks. When Lactard made them a couple of weeks ago, I helped a little with the seasoning. They were pretty tasty, but I think we overcooked them. I have since made two more attempts to make kale chips, and I think I have finally mastered the seasoning and cook time.
- 1 head of kale
- 1 TB Olive Oil
- Cooking spray
- 1/2 tsp cracked pepper
- 1/2 tsp garlic salt
- Preheat oven to 350 degrees.
- Chop kale leaves into a little bit larger than bite size pieces (they will shrink after cooking).
- Wash kale in a salad spinner or strainer. Pat dry with a paper towel to make sure they are almost completely dry.
- Toss kale with olive oil, pepper and garlic salt.
- Apply cooking spray to cookie sheet evenly.
- Arrange kale on cookie sheet so that pieces aren’t overlapping too much.
- Bake for 8-10 minutes, checking frequently to make sure they do not get too brown.
- Transfer to a bowl and enjoy!
Notes: You can also use a combination of cayenne pepper and sea salt for a spicier kale chip. When arranging kale on cookie sheet, they may be touching but should not be piled on top of each other. If you need to spread it out onto two cookie sheets, do so. Ideal crispiness is when kale still has a little bit of green coloring in it. Too much brown will result in dry, burnt kale chips that aren’t as tasty.