I admit it, I’m a kale head. Just start combing through the pages on The Domestic Life Stylist, and you’ll start to see evidence. Kale, sausage and lentil soup and Sauteed kale with lemon are some of the other recipes that you’ll love.
So it’s only fitting that we have a recipe for kale chips on the blog.
I mean, what took me so long right? Here’s my recipe for kale chips. Well, sorta of a recipe. There are no measurements in this one but, they are delicious all the same.
Start out with freshly soaked and dried kale. I like to dry the kale in a hand towel to make sure that the majority of the water is gone. Don’t miss this step because it makes for chips that are extra crispy. Tear the kale into bite-sized pieces, making sure to remove the tough ribs.
Lightly drizzle the kale with a little olive and mix around. Sprinkle with sea salt and place in a preheated 275 degree oven for 20 minutes.
After cooking on one side, flip over and bake for 10 minutes more.
Then go ahead and bite into the deliciousness.
The kale chips can be stored in an airtight container or baggie for a few days…if it lasts that long.
- 1 bunch kale
- olive oil
- sea salt
- Preheat oven to 275 degrees
- Soak kale in water, rinse and pat dry with towel
- Tear kale into bite sized pieces (ribs removed)
- Drizzle with olive oil and sprinkle with sea salt
- Bake for 20 minutes, flip over and bake for 10 minutes more