How to make kale chips! Spoiler: It’s easy!  »


Many of you are prob like duh, I been making kale chips longer than you’ve been out of rehab! But I had never made them until a few weeks ago and now I’m addicted. It did take some trial and error though so I thought I’d share my methods for the first-timers in the crowd. 

I also want to add that I wasn’t that into kale. I don’t like it raw and I don’t really like it steamed. But I love kale chips! So if you aren’t that into kale either, you should definitely give chips a try if you want to find a way to like this uber-nutritious green. 

Ok so set your oven to 300 degrees. 

I like curly leaf kale best so that is what I would go with. First, wash your kale! Get it all clean. And then I lay the leaves out on paper towel to dry. You want them dry! Then I take each leaf, pat it a bit more, and place it on a cutting board. 

Now, here is where my special method kicks in. My problem the first time making kale chips was too much olive oil! Too much olive oil means they will be soggy and won’t crisp up or will take forever to crisp up. That’s bad. But I couldn’t figure out how to put some oil on, but not too much. Then I had a genius idea! I took paper towel and doused it with olive oil, then I rubbed the paper towel over the full leaf. PERFECTO! 

So take some paper towel and get it wet with oil. Rub over both sides of the leaf, dabbing a bit at the edges to make sure they get some oil. Then you take a knife and slice out the stem. I hear the stem is very bitter. Bleh. Then you cut or rip the rest of the leaf into about two inch pieces. 

Now place them on a big ol’ cookie sheet (or lasagna pan if you are me and lost your cookie sheet). Arrange them in a single layer. Then sprinkle with salt and Nutritional Yeast, if you want to (you totally want to!)). If you have more kale pieces than fit in a single layer, you will have to do the chips in batches. Unless you have like one kale leaf, you will be doing this in batches. 

Ok place the sheet in the oven. It will only take about 9 or 10 minutes for the chips to be ready! They should be crispy like leaves on the ground in the fall and a little shriveled. You can check on them at 7 or 8 minutes to see how they are doing. You can flip them too if you want, but I don’t think it’s necessary with the curly. If you use Lacinato kale, you should prob flip them half way through (I just flip them with my bare hands, the chips themselves aren’t very hot). 

And then you have kale chips! THEY ARE THE BEST I WANT TO EAT THEM ALL THE TIME. 

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