Kale chips make an easy, delicious snack. Roasting the leaves adds crunch and flavor to a vegetable that otherwise is, well, not that exciting but very, very healthy. It’s tempting to roast at a high temperature, but the kale leaves burn easily. To achieve a uniform crispness, I find that it’s best to bake the kale leaves at low temperature for slightly longer.
- 1 bunch curly kale
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- Preheat oven to 325 degrees F.
- Wash the kale. Dry thoroughly, using a salad spinner, clean kitchen towels or paper towels. Cut off the stalks. Tear the kale leaves into bite-size pieces. After cleaning, you should end up with about 5 oz kale leaves.
- Place the leaves in a large bowl and toss with the olive oil. I use my hands to mix and make sure all leaves are well-coated.
- Spread the kale leaves in a single layer on two large baking sheets. Sprinkle with salt and garlic powder.
- Roast the kale for 15 minutes. Remove the baking sheets from the oven. The kale leaves are not crispy yet, they are still limp, but getting there. Gently stir with a spatula to ensure even baking. Return the baking sheets to oven, rotating their position. Roast 10 more minutes, until kale leaves are dry and crisp.