Kale Chips

 

A guest post from our customer Jenni:

I love kale chips.

When baked correctly, kale chips absolutely satisfy that guilty craving for my old vice: potato chips. Kale chips baked IN-correctly? Yeah, they just make me really mad. So here’s my recipe and special notes–after many, many attempts gone horribly awry–for creating your own perfect kale chips. Enjoy!

Kale Chips Recipe

• Preheat oven to 350 degrees.
• Grease a large pan with olive oil. (NOTE: I use a MISTO and then rub the oil around with my fingers to make sure there are no exposed spots.)
• Clean kale thoroughly and pat dry. (NOTE: I leave mine to dry on towels for a couple hours before baking to remove excess moisture, which helps chips bake more evenly without burning.)
• Remove stems and tear leaves into large pieces — no smaller than the size of your palm. (NOTE: Keep your chips as close to the same size as possible, and err on the side of too large rather than too small to avoid burning.)
• Place the kale — no overlapping — on your large pan. (NOTE: I use only one pan at a time and cook in multiple batches instead of using 3 pans at once because they never seem to cook evenly across multiple pans.)
• Sprinkle with himalayan salt.
• Bake 6 minutes, remove from oven, flip with tongs, and sprinkle with a bit more salt.
• Bake another 5 minutes, and move each chip to a large bowl to cool while you make your next batch.
• Try not to eat them all before your next batch is done!