Today’s recipe is full of flavor and ADDICTIVE! I actually ate the entire bowl of baked kale chips before I sat down to write this post. Whoops!
Baked kale chips are an awesome snack. They are loaded with nutrients, satisfy cravings for savory foods, and even kids love them. The first thing you want to do with this simple recipe is cut the stems out of your Kale. Rinse it very well and make sure it’s completely dry (very important step). I use a salad spinner to get all of the moisture out.
Break the stemless Kale up into pieces and place in a bowl to coat lightly with the oil mix and seasonings:
You can make the pieces as large or as small as you like. Next, place the coated kale on a baking sheet lined with foil or parchment. You want it spaced out enough so that the pieces do not overlap.
Next you just bake it and wait! Oven times may vary so we suggest keeping an eye on it to cook to your personal liking. Some like it chewier, but we prefer it crispy which requires a longer baking time. Just be careful not to burn it!
Baked Kale Chips
- 1 bunch of Kale, washed, dried completely and de-stemmed
- 1/2 TBS apple cider vinegar
- 1 TBS extra virgin olive oil or avocado oil
- Sea Salt, to taste
Preheat oven to 300 degrees. After you wash, dry and break the kale into pieces (not too small), place in a large bowl. Drizzle the olive oil/vinegar mix over the greens to coat them and then massage it into the leaves. This gave it an incredible flavor, but you don’t want to saturate them. I then sprinkled them with Himalayan sea salt and placed the kale evenly on a baking sheet lined with foil or parchment paper. Bake for about 18 minutes, or until the edges are crispy.You don’t want them to get too brown, you still want that green color but with dark edges! Keep an eye on them. Oven times may vary.