Crispy Kale Chips Recipe

Tear the kale into similar sized pieces and toss together with the olive oil until well coated. Dry the leaves thoroughly as excess water can leave your kale chips soggy rather than crispy. Remove from the oven and scatter with a little sea salt.

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Dry thoroughly using a salad spinner or a clean kitchen towel.

Crispy kale chips recipe. Cut the leaves into small pieces. Place in a large bowl tearing any large leaves into smaller pieces. I use a salad spinner to dry them well quickly spread the dry kale leave pieces out in a single layer on a baking sheet.

Roasting the kale also tamps down this leafy green s natural bitterness so the chips taste more mild than sauteed or braised kale. Wash the kale and dry thoroughly. Heat oven to 150c 130c fan gas 2 and line 2 baking trays with baking parchment.

Preheat the oven gas 1 140 c fan 120 c. Season them and bake until kale is dried out. Swish around to remove any dirt.

First preheat the oven to 275 f. Select kale leaves that are crisp and colorful and free from debris or dirt. This kale recipe is incredibly healthy too.

Toss torn leaves with olive oil and place them on a baking sheet. Spread out over 2 baking trays making sure the leaves aren t touching each other. Rinse and thoroughly dry kale then tear into small pieces and discard any large stems.

Add to a large mixing bowl and drizzle with oil and seasonings of choice. Cook for 15 mins then turn and cook for a further 15 mins until crisp. How to make kale chips crispy every time.

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