Literally; one bunch of kale. I promise, if you like kale chips you can eat a whole bunch! If you buy kale chips, you know it costs $4-5+ for a handful size pouch. And what does a bunch of fresh kale cost? $2-3 and you’ll have a big bowlful of chips. It’s ridiculously easy to make kale chips. Just toss torn leaves with olive oil, sprinkle with salt, herbs or finely grated Parmesan cheese – or experiment with your own favorite seasoning. If you have a convection setting on your oven this is your chance to make the most of it; the chips turn out crispier and take only 15 minutes. Here’s the recipe:
One bunch of kale. Mine is from my Riverdog Farm CSA box.
Tear leaves off stems; I run my fingers from tip to stem end and the leaves fall off into just about the right size pieces, about 3-4 inches. Wash and dry very well, preferably in a salad spinner. Divide one bunch of kale between 2-3 trays so the leaves are not too crowded. (Line the pan with parchment for easier cleanup if you like).
Bake 15 minutes on convection setting at 275°F, turning leaves after 10 minutes.
On convection, 2-3 pans can be baked at once.
Bake 25-30 minutes on conventional setting at 300°F, turning leaves every 10 minutes. On conventional, it is better to bake one pan at a time for better circulation.
Kale chips are best fresh from the oven, but should stay crispy in a covered container for about 2 days.
I bet they won’t last long enough to get to a container!
“micro-chips” make the chips in the microwave: Prep the same as above; arrange single layer on a plate and microwave 3 minutes. Check for crispness and add additional 30 seconds as needed.
Lacinato kale also called Tuscan or Dinosaur kale (right) makes good kale chips too.