Move over, potatoes—you aren’t the only vegetable that makes delicious crunchy chips. Kale chips are definitely the best way to eat this super healthy veggie.
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Adjust oven rack to middle position and heat oven to 200 degrees. Set cooling rack in rimmed baking sheet.
Use kitchen shears to separate stems of kale from leaves; discard stems. Tear leaves into 3-inch pieces (pieces can vary in size; you should have about 4 cups).
Wash kale in salad spinner and spin dry. Spread out kale on clean dish towel, cover with second clean dish towel, and pat dry.
Transfer kale to large bowl and drizzle with oil. Use your hands to rub oil onto kale until it is well coated and shiny. Spread kale out in even layer on cooling rack. Sprinkle evenly with salt.
Move over, potatoes—you aren’t the only vegetable that makes delicious crunchy chips. Kale chips are definitely the best way to eat this super healthy veggie. Lacinato kale (also known as Tuscan or dinosaur kale) has bumpy dark green leaves and produces the best chips. Curly leaf kale, the most common variety, will work in this recipe, but baby kale won’t. No matter what kind of kale you’re using, make sure the leaves are completely dry.
Once you master the basic recipe, try these flavored kale chips:
Ranch Kale Chips
In step 4, sprinkle kale with 2 teaspoons ranch seasoning mix instead of salt.
Sesame-Ginger Kale Chips
In step 4, use 1 teaspoon toasted sesame oil instead of olive oil. In small bowl, stir together 1 teaspoon sesame seeds and ¼ teaspoon ground ginger with salt. Sprinkle sesame-ginger mixture over kale just before baking.