First off, let me say that I love kale, and I buy it often: It adds a hearty mouthfeel to soups and stir fries and is a tasty, nutrient-dense alternative to lettuce in salads. But a head of kale often starts to wilt before I get halfway through it.
Usually when this happens, I sautee it with oil and garlic, but this time, I decided to try making kale chips.
It turns out that kale chips are super easy to make, and they taste better than the ones from the store, which I find to be dense and slightly chewy. With the right amount of oil and bake time, the kale comes out light and crispy and it melts in your mouth.
They make a great last-minute appetizer for guests or to munch on while you’re cooking dinner :-). And the best part is that you can make a whole batch for less than $3.
Here’s my favorite version.
- 1 10-oz. bag or 1 bunch of kale
- 2 tbsp olive or sesame oil
- 2 tbsp salt or to taste
- 2 tbsp sesame seeds
- Spread chopped kale onto a cookie sheet. Pre-cut kale is easiest, but the whole head is fine too. If you go with the latter, you’ll just want to cut away the stems first.
- Lightly drizzle the leaves with oil. An oil mister works best for applying a thin layer evenly across the chips.
- Top it with sea salt and any other toppings. My favorite is sesame seeds, because they get a toasted, nutty taste in the oven, and they bring out the crunchiness in the chips. Onion, garlic, and chili powder all work well too.
- Place the tray in the oven and bake at 450 degrees for about 15 minutes or until the kale looks crisp.
- Remove from the oven and enjoy. I usually eat them straight from the pan. 🙂