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Satisfy your afternoon cravings with these salty, crispy, and savory kale chips—the perfect snack food. It’s easy to “eat your greens” with this recipe, especially when you’re not in the mood for a salad.
Ingredients
- curly kale: 1 pack (stemmed and roughly torn)
- extra-virgin olive oil: 1 Tbsp (1 or 2 tablespoons)
- garlic powder: 1 tsp
- Salt: 0 Tbsp
- Freshly ground black pepper: 0 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 300°F. Line two baking sheets with parchment paper.
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Wash the kale under cold running water and pat dry with paper towels. Make sure that the kale is completely dry, since any leftover moisture on the leaves will steam them while cooking and make the chips soggy.
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Divide the kale equally between the two baking sheets. Drizzle with enough olive oil to lightly coat the leaves and use your hands to toss them. Spread the leaves out in a single layer without any overlapping. Sprinkle with the garlic powder, and season with salt and pepper.
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Bake for 10 minutes, rotate the baking sheets, and bake for another 15 minutes, or until the chips are slightly browned and crispy.
