This easy four-ingredient recipe is ready in about 30 minutes. It’s one of my favorite snacks, and my kids love it too. I make this recipe often because it’s the only way the young Picky Eater will agree to eat kale, and I don’t blame her. Kale, in its natural form, is coarse and bitter and is certainly an acquired taste. These kale chips are great because they make kale way more palatable. They are the best way I have found to enjoy this leafy green vegetable that everyone says you should eat.
Recipe Card
Curly kale: You will need to wash it well, then dry it REALLY well. If it’s not truly dry, the kale won’t crisp up as it bakes. Olive oil spray: I love the flavor it adds to the kale. To season: Salt and garlic powder.
First, you tear cleaned and dried kale leaves into bite-size pieces and arrange them on two parchment-lined baking sheets. Coat the pieces with olive oil and sprinkle them with spices. Bake the kale leaves in a preheated 325°F oven until crispy, for 20-30 minutes. Serve immediately. If you must store these chips, once they are completely cooled, place them in an airtight container or in a tightly sealed resealable bag and keep them on the counter for 1-2 days. I don’t recommend freezing these chips.
