Crispy Baked Kale Chips
Crispy Baked Kale Chips are the most fun way to enjoy your veggies. Airy, light and extra crunchy, these tasty greens go fast!
Servings: 4 servings
- 2 bunches curly or dino/Tuscan kale
- 1-2 tablespoon extra virgin olive oil
- ¼ tsp garlic powder
- ¼ teaspoon each, salt and pepper
- ¼ teaspoon chili flakes optional
Preheat oven to 300 degrees. Line two sheet pans with foil, parchment, or a silpat; set aside.
Thoroughly wash and dry kale leaves. Place between paper towels to remove as much water as possible, as this helps your greens crisp as they bake. Remove leaves from stems and roughly tear into bite-sized pieces.
Add leaves to a bowl and drizzle oil over top. Using your hands, massage the leaves well for 1-2 minutes, until all surfaces of the leaves are evenly coated with oil. Add your seasonings and massage again until evenly mixed.
Place kale onto a baking sheet in a single layer, careful not to overlap.
Bake for 12 minutes, flip, and bake for another 12-14 minutes, or until kale is crispy.