Not a fan of kale?
These crispy baked kale chips will convert you!
For the best result, don’t overcrowd the baking pans.
Christine Ma
What Kind of Kale Should I Use for Kale Chips?
The one suggestion we have when choosing kale: go organic if possible.
Nonorganic can have high pesticide residue that is difficult to wash off completely.
Christine Ma
Once it’s washed, it’s important to dry it well too.
Pat it dry with paper towels or a clean kitchen towel before adding the oil.
Dry kale equals crispier chips.
Christine Ma
How do you know when you’ve massaged enough?
The leaves should still hold their shape but be shiny and slightly dark in color.
Christine Ma
Don’t Overcrowd the Pan
Kale chips should be crispy, not limp and soggy.
Christine Ma
To get the perfect texture, spread the kale out between two baking sheets.
The leaves can touch, but they shouldn’t overlap.
If you have too much for two baking sheets, cook the kale in batches.
Can I Make Kale Chips Ahead?
Drizzle the kale with oil and sprinkle with salt.
Using your hands, massage the oil and salt onto the kale leaves to evenly coat.
Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap.
(If the kale won’t all fit, make the chips in batches.)
(If baking a batch on just 1 sheet, start checking after 8 minutes to prevent burning.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
