I always liked the idea of kale chips but whenever I tried the store-bought kind, I found them to be very small, kind of greasy and a bit mushy.  They just never tasted quite right.  They barely resembled kale.  They were more like the soggy embers of kale!

I really like using parchment paper when I make oven fries.  They don’t stick to the cookie sheet and you don’t need any oil.  So, they are fat-free! Seriously, what’s not to like?  I reasoned if I was happy with the results,  I was getting with sliced potatoes, yams, carrots, etc., using this method, then was worth a try with Kale too.

It worked!   Essentially, you are in between baking and dehydrating the kale in your oven.  The best part is these chips are so easy to make:

Baked Kale Chips

Large Bunch of Kale

Cookie Sheets

Parchment Paper

Sea Salt (optional)

Sriracha Sauce (optional)

Preheat oven to 270 Degrees

Wash and dry kale.  (I like to spin the water out with a salad spinner.)   De-stem Kale.  You want to remove the stem all the way up the leaf (no tough veins!)  Tear into large pieces (remember they will shrink as they bake.)  Place on parchment-lined cookie sheets.  Do not overlap.

Place the leaves close together but not overlapping!

Place in oven on different racks, allowing the heat to circulate.  Bake for eight minutes.  Check on kale.  Sprinkle salt on if desired.  Turn the pans the other way (vertical to horizontal or vice-verse.)  Bake for another 8-10 minutes.  The kale should be thoroughly crisp but not at all burnt when it is done.

Remove from oven and allow to cool for a few minutes before handling.  Then place kale in serving dish.  I shake any leftover salt into the bowl with the chips.  At this point, I like to put a drop of Sriracha sauce on each chip as I eat them.  Yum!  Sometimes, I’ll sprinkle them with my homemade cashew “Parmesan cheese.”

Hope you enjoy!

Many blessings,

Cynthia

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