Kale ChipsPosted: April 30, 2013
I tried making kale chips several years ago and they turned out terribly. They were so bad that I haven’t bothered trying to make them again until recently. My oldest son has been taking a cooking class and a few weeks ago they made kale chips. They were wonderful. I decided to try making them again, this time using the recipe from his cooking class. They turned out perfectly. Yay!
Last week I got a huge bunch of mustard greens in my CSA box. I made mustard greens chips using the kale chips recipe. They turned out well too. I also tried making chips with collard greens. They were fantastic. I liked them better than the mustard greens chips.
1 bunch of kale (about 4 cups)
1 tablespoon olive oil
1/4 teaspoon sea salt
Preheat oven to 350° F. Make sure the oven rack is positioned in the middle of the oven.
Wash the kale and remove the stems. Tear into bite-size pieces. Spin dry in a salad spinner. Blot any remaining moisture away with paper towels.
In a large bowl, toss the kale with olive oil until thoroughly coated. You may need to use your hands to make sure every piece is coated. Sprinkle kale with salt. Spread in a single layer on a baking sheet.
Bake until the chips are crispy, about 15 – 20 minutes (mine were perfect at 18 minutes). Watch them carefully so they don’t burn. Stir the kale chips about halfway through cooking to make sure they bake evenly. Remove chips from the oven and let cool a few minutes before serving. Store leftovers in an air-tight container.
Here are the mustard greens chips: