Crispy, crunchy, and just a hint of salt. Here’s a way to introduce kale to even the pickiest of eaters! Making your own kale chips is just a fraction of the price of the store-bought option, and after you pick-up your CSA you likely have everything you need on hand. Feel free to add different spices or herbs to flavor your chips, or enjoy plain. This recipe is also a great way to get kids in the kitchen. Follow our easy recipe, and tips for delicious kale chips every time.
1 bunch kale, stems removed, leaves left in large pieces
For every 8 cups of kale leaves:
1 tablespoon olive oil
1/2 teaspoon sea salt
Preheat oven to 250°F Line a 2 baking sheets with parchment paper. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil, and use your hands to toss the kale in oil. Sprinkle with sea salt, toss to combine. Divide the kale leaves between the 2 baking sheets, and spread into an even layer. Bake 20 – 30 minutes until the kale is darkened and crisp. Let cool before serving.
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