Oven-Baked Kale Chips
These Crisp Oven-Baked Kale Chips are one of the easiest appetizers to make. They’re also affordable and a delight to enjoy. My son, Tim cooked this quickly on a large flat tray covered with parchment paper. He shoved them in the oven and after a few quick minutes, they came out crisp, salty and had a delicate herb-like aroma. This recipe was adapted from SmittenKitchen.com and yielded 4 servings. Serve as an appetizer or side dish.
Servings: 2 people
Equipment
- Large baking sheet
- parchment paper
Ingredients
- 1 bunch ( 6 to 8 ounces) fresh kale washed, stems trimmed
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper powder
Instructions
- Preheat oven at 300 F.Wash a bunch of kale leaves. Rinse and pat dry the kale with paper towels. Remove the stems and center ribs that are tough. Tear the leaves into large pieces. In a bowl, toss the olive oil on the kale and sprinkle them with salt.
- Use a large baking sheet lined with parchment or baking paper. Arrange the kale leaves in a single layer, making sure the leaves do not overlap. (If parchment paper is not available, pre-grease baking sheet lightly with cooking spray instead).
- Bake for 20 minutes in a preheated oven of 300 F degrees or until crisp. When done, gently place the cooked kale on a baking rack to cool. Sprinkle with freshly ground black pepper.
- Photography by Tim Quirino