Walk away from the vending machine—and let these crunchy kale chips satisfy any strong snack cravings you have on slow weekday afternoons.
Ingredients
Makes 24
12
1
Preparation
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
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Reviews (37)
Back to TopQasy, delicately crispy and fast— they took only 25 minutes on the Convection setting. There remains, as you would expect that hint of kale flavor but I don't count that against them. I made only one pan's worth, about half the recipe, using the long thin Tuscan kale, which was enough for 2-3 people when served with other food. The Tuscan kale was thin enough to begin with than rather than slice the de-stemmed leaves length-wise I cut them in half width-wise. With the shorter broad leaf kales i can see cutting them lengthwise. I can see making these again.
Anne
Sacrameto
12/14/2023