Recipe: Baked Kale Chips

So, oil-pulling is so 2014, and kale is so…2013? Not in this household. Instead of going out and spending $8 on ready-made kale chips, we spend about $4 on a bunch of a kale and make our own baked kale chips with this quick recipe. It’s so easy and the flavors are that much better when it’s homemade.

It’s as easy as chopping up some kale leaves in a bowl (minus the thick stems and ribbing), and then sprinkling some olive oil and sea salt over it until it glistens.

For the next 20 minutes, while the kale gets nice and crispy — but not burnt — you can start writing that next blog post, clean the kitchen, or if you get really adventurous, start a load of laundry. I promise that by the time you’re done, you’ll  be rewarded with a yummy (and healthy!) snack waiting for you.

Baked Kale Chips

Serves 4 | 5 minute prep time | 20 minute cooking time

1 bunch kale

1 – 2 tablespoons of olive oil

1 teaspoon of sea salt

Preheat the oven to 275°. In the meantime, wash and dry your kale leaves. Cut the leaves from the thick stems and cut into bite-size pieces. Throw the pieces into a bowl and drizzle olive oil and the sea salt. Make sure to toss to coat all the kale.

Spread parchment paper on a baking sheet, and spread the kale evenly on the baking sheet.  Bake for 20 minutes until crispy, but not burnt.

Kale Chip Tips: I save the kale chips in an uncovered container the first night. I found that if I covered it, the kale chips got soggy. If I took the kale chips to work, I would put it into a container lined with a paper towel.