Kale chips, that is. One bite of these savory, crispy chips and you’ll be a kale-convert. Start converting today, because it’s National Kale Day. These super simple – and super nutrient-rich – chips can be enjoyed as a snack or accompaniment to sandwiches and soup. Kale is filled with immune-boosting antioxidants such as vitamin A and C and the eye-protective carotenoids lutein and zeaxanthin. The key to crispy cooking and even browning is spreading in a single layer and frequent stirring while cooking. And in my opinion, the ONLY way to enjoy kale chips is freshly made.
Krispy Savory Kale Chips
10 to 12 ounces fresh kale (roughly 2 medium bunches)
2 tablespoons extra virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon fine sea salt
- Heat oven to 375°F. Coat one or two large rimmed sheet pans with cooking spray.
- Wash and pat-dry kale bunches. Trim center ribs and stems and tear leaves into 2-to-3-inch pieces.
- Toss kale pieces in large bowl with oil and seasonings; blend well to coat all pieces. Spread in prepared pan(s) in single layer.
- Cook 7 to 15 minutes or until pieces are crispy and browned on edges. Stir several times during cooking to ensure even browning and crispiness.
- Makes about 6 cups (6 servings of 1 cup each)
(Recipe and photo by Kim Galeaz for Studio One Networks)