Green Kale Chips Sea Salt (Printable)
Oven-baked green kale chips, simply seasoned with sea salt. A healthy, addictive snack satisfying any crunch craving.
# What You’ll Need:
→ Vegetables
01 - 1 large bunch green kale (approximately 7 ounces), stems removed, leaves torn into bite-sized pieces
→ Seasoning
02 - 1 1/2 tablespoons olive oil
03 - 1/2 teaspoon sea salt (or to taste)
# How-To Steps:
01 - Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper for easy cleanup.
02 - Thoroughly wash the kale leaves. Ensure they are completely dry, using a salad spinner or paper towels, as any residual moisture will prevent them from becoming crispy.
03 - Transfer the dried kale pieces to a large mixing bowl. Drizzle with olive oil and sprinkle with sea salt. Gently massage the kale with your hands to ensure each leaf is evenly coated.
04 - Spread the seasoned kale in a single layer across the prepared baking sheets, ensuring none of the leaves overlap to promote even crisping.
05 - Bake for 10 minutes. Rotate the baking sheets, then continue to bake for an additional 5 to 8 minutes, closely monitoring to prevent burning. The kale chips are ready when they are crisp and show light browning at the edges.
06 - Remove the crispy kale chips from the oven and allow them to cool on the baking sheets for a few minutes before serving. They will crisp up further as they cool.
# Expert Advice:
01 -
- They're your secret weapon against those crunchy snack cravings, turning a healthy vegetable into something utterly irresistible.
- You'll be amazed at how easily you can transform simple kale into an addictive, airy treat with just a few pantry staples.
02 -
- The single most important lesson I learned was that bone-dry kale is non-negotiable for true crispness; even a tiny bit of water will ruin your efforts.
- Overcrowding the baking sheet means sad, floppy kale chips, so always give them plenty of room to breathe and crisp up individually.
03 -
- For the best results, use a light hand with the olive oil; too much will make them greasy and soggy rather than light and crisp.
- Store any cooled leftovers in an airtight container, but honestly, these are truly best devoured within hours of baking.