For years, my super-chef sister’s been telling me about kale chips. In my pre-Paleo life, I tried making them a few times, but I found it soooo much easier to tear open a bag of potato chips. Since going Paleo, though, baked kale chips have made a huge a comeback in our house.
To make kale chips, however, there are a few key points to keep in mind:
- The kale leaves must be SUPER DRY.
- Bake the kale at 350°F.
- Cook the chips for 12 minutes.
- Salt AFTER the kale chips are out of the oven.
Here’s what you need to make your own chips:
- 2 bunches of kale
- 1-2 tablespoons of avocado oil
- fleur de sel or your favorite seasoning salt
Here’s what to do:
Preheat the oven to 350°F. Then, remove the leaves from the stems and wash the leaves well in a few changes of water. (The stuff I buy from the farmer’s market is often dirty. I don’t know about you, but I find that chips taste better sans dirt.)
Then, in small batches, spin the leaves dry in a salad spinner.
Pro tip: If at all possible, use child labor to help with the spinning.
Toss the dry leaves with avocado oil and use your hands to distribute the oil evenly.
Then, line a baking sheet with parchment paper and lay some of the leaves on top in a single layer.
Make sure the leaves are all flat and not folded over or they won’t crisp properly.
Pop the tray in the oven, and…
…after just 12 minutes, the chips’ll be done! (Set your timer and keep an eye on the kale, ‘cause if the chips burns, they’ll be bitter – and so will you.)
Once the kale’s out of the oven, season the chips with some fleur de sel or your favorite seasoning salt.
Eat ’em up!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).12