If someone told me there was a healthier alternative to potatoes chips that would also taste just as good I wouldn’t have believed them. Well actually a friend of mine actually did tell me about baking my own kale chips and at first, I was a little skeptical but then I was like OMG.
I’ve hear horror stories of people making kale chips and failing because of the chips turning out to soggy or burnt so I went ahead and gave it a try and LOVED the results. It only took my one try to make these chips perfect and delicious and I’m going to to tell exactly what I did.
So I decided to spicy them up a bit with a little cheddar for myself and my daughters. Why not?! It might add a few more calories but that’s nothing compared to the calories of eating fried potato chips. Plus, we actually ENJOYED eating the kale chips very much.
The first thing you’re going to need to do is wash and dry your curly kale thoroughly. I haven’t tried using other types of kale but I’ve read that other types of kale produce a bitter taste.
After washing the kale season it with salt and 1 tablespoon of olive oil. Give it a good toss and then layer the kale leaves on a baking sheet. Be sure not to overlap the leaves! Bake on 300 degrees F for 10 minutes, sprinkle on some cheddar (Hint: or parmesan or any other type of cheese you like!) rotate the pan and continue baking for another 10 minutes.
If you peak in the oven when the chips begin baking you will notice that they look very soggy but don’t worry because they will dry up as they continue to cook.
Another thing… The kale leaves will dramatically shrink in size during the baking process so be prepared for that! a large bunch of kale will probably make about 2 cups of kale chips.
- Preheat oven to 300 degrees F.
- Drizzle olive oil over the kale in a large bowl and sprinkle with salt. Stir with your hands to coat kale.
- Spread kale onto baking sheets.
- Bake in preheated oven for 10 minutes or until kale begins to get slightly crisp; sprinkle a light layer of cheddar cheese and rotate racks and flip the chips, continue baking for another 10-15 minutes or until completely crisp, 20 to 25 minutes total.
Be sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out. Store in an airtight container for up to a week.