Leafy greens — even hearty ones like kale — sometimes reach the point where they’re past their prime. If you find yourself with a bunch of kale that’s looking a bit sad and wilt-y, don’t toss it! Make kale chips! A drizzle of olive oil and a sprinkling of salt is all you need to give those greens a whole new life, and enjoy a healthy, delicious snack while you’re at it.
There are a few different types of kale out there: standard green kale, red kale and Lacinato (or “dinosaur”) kale. All of these can be used to make kale chips! Just don’t skip the step where the kale is “massaged” with olive oil and salt, as this helps tenderize the fibers in the leaves, resulting in a better-textured chip. You can use this same technique when using kale for salads, soups, etc.
Nourish PA: How to Make Kale Chips
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon salt
Method
- Wash kale and allow to thoroughly dry before beginning (to prevent soggy “chips”). Pat dry with paper towels to speed drying time.
- Preheat the oven to 250 degrees and line 2 rimmed baking sheets with parchment paper. Set aside.
- Once kale is dry, cut the greens free of the tough stem in the middle. Cut into “chip size” bites, roughly around the same size.
- Add the kale to a medium-size mixing bowl and drizzle with oil. Massage the oil into the kale with your hands, ensuring the leaves are evenly coated. Then sprinkle with salt and give a quick toss for even coating.
- Divide the kale evenly between the 2 baking sheets, creating a single layer on each pan (avoid overcrowding).
- Bake for 15 minutes, then carefully flip the chips with a spatula or kitchen tongs, and bake for another 5-8 minutes, or until the edges are slightly golden. Watch closely to prevent burning.
- After removing from the oven, allow chips to cool for 3 minutes to reach peak crispiness. Enjoy immediately.
- Recipe: Chelsea Johns
- Photo and video: Dish Works
