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Kale Chips
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Kale Chips

Author Brandon Matzek

Ingredients

  • 1 bunch kale, washed and thoroughly dried
  • Olive oil
  • Kosher salt

Instructions

  • Preheat your oven to 350°F and place a rack in the center of the oven. Line a baking sheet with parchment paper or a silpat. 
  • Pull the kale leaves from the tough center stem. Discard the stem and tear remaining leaves into bite sized pieces. Repeat with the entire bunch of kale. Place leaves in a large bowl and drizzle with 1 tablespoon of olive oil. Using your hands, gently rub the leaves with the oil until evenly coated. Add a little more oil if needed (will depend on the size of your bunch). The leaves should be glistening, but not drenched with oil. 
  • Spread leaves out on prepared baking sheet then season with a sprinkling of kosher salt. You may need to do this in batches if your bunch is large.
  • Bake in preheated oven until crispy and crumbly (12 - 14 minutes). Gently toss halfway through cooking to ensure even baking. Let cool for a few moments then taste for seasoning. Sprinkle with additional kosher salt if needed.